Mom’s pies have been touted as some of the best in the South. This apple version is no exception.
- Yield: 8 Servings
- 1 cup sugar
- 2 Tbsp cornstarch
- 1 tsp ground cinnamon
- ¼ tsp salt
- 3 lb York apples, peeled, cored, and cut into ½-inch-thick wedges
- 1 large egg
- 2 Tbsp sugar
How to Make It
- Combine first 4 ingredients in a large bowl; stir well. Add apple slices, tossing to coat.
- Preheat oven to 375°. Roll each portion of piecrust dough into a 13-inch circle on a well-floured surface. Fit half of dough into a lightly greased 9-inch deep-dish pie plate. Spoon apples into crust, packing tightly and mounding in center. Fit remaining dough over apples; trim excess pastry. Fold edges under, and crimp. Cut slits in top of pie for steam to escape.
- Combine egg and sugar; stir well. Brush egg mixture over pastry.
- Bake at 375° on lowest rack of oven for 1 hour or until crust is golden brown, juices are thickened and bubbly, and apples are tender when pierced with a long wooden pick through slits in crust. Let cool on a wire rack 2 hours before serving.