Eat Your Heart Out Betty Crocker

Apple Pie-liciousness

Behold, an apple pie from scratch! You can tell it is from scratch because my crust, well... it looks a lil cracked and well, crusty. I call it a homestyle look. It was delicious and syrupy and appley and hard to pass up on seconds (which I don't know if I have the willpower to do again).

Here is the recipe:

• Pie Pastry (you can find a recipe online or buy in the grocery store) enough for top and bottom of 9" pie plate
• 7 cups apples, cored & peeled & sliced (I used Granny Smiths; cut somewhat thin so your pie doesn't overflow with lumpiness like mine did, unless you want that homestyle look)
• 2 Tb. lemon juice
  
• 1/2 c. white sugar
• 1/2 c. packed brown sugar
• 1 Tb. ground cinnamon
• 1/2 tsp. ground ginger
• 1/2 tsp. ground nutmeg
• 2 Tb. (heaping) all-purpose flour
• 1 Tb. butter
  
• 1 egg, beaten
• a little extra white sugar

1. Preheat oven to 375 degrees and make sure your apples are room temperature.
   
2. Prepare crust. One sheet should be in pie plate and the other laying flat
   
3. Toss lemon juice over apples in large bowl, set aside. Mix together sugars, spices and flour in small bowl. Once thoroughly mixed, toss into apples, coating them.
   
4. Pour spiced apples into prepared pie plate. Dot butter randomly over apples.
5. Place second pastry sheet over apples, crimping the edges together to seal. Brush the beaten egg over the pastry then sprinkle a little sugar over the top. Cut little slits to vent the pie.
6. Bake at 375 for 35 minutes then an additional 15 minutes at 400 degrees. Let cool before serving.
7. Devour!