by Kathryn Matthews Lieb says her prize-winning double crust apple pie is based on an old Pillsbury recipe that she has modified through the years.
For the crust: 3 cups flour 2 sticks butter 1/2 teaspoon salt 1/2 cup water Combine flour, butter and salt until pea-sized clumps form. Add water, blending ingredients just until dough just forms. Do not overmix Chill dough for at least 1 hour. For the filling: 3/4 c granulated (white) sugar 1/4 c brown sugar 1/2 teaspoon cinnamon 1/4 teaspoon salt 2 tablespoons flour 4 Jonagold apples, peeled, cored and sliced 4 Northern Spy apples, peeled, cored and sliced 1 tablespoon lemon juice 2 tablespoons butter For the egg wash: 1 egg yolk 2 tablespoons milk Combine the sugars, cinnamon, salt and flour in a mixing bowl. Arrange apples in layers in pastry-lined pie pan, sprinkling cinnamon-sugar mixture over each layer. Sprinkle with lemon juice. Dot with 2 tablespoons of butter. Place top crust on pie over filling. Flute edges. Using a sharp knife, gently create slits in the top crust to allow steam to escape. Beat eggs and milk to combine. Brush on pie crust. Sprinkle white sugar crystals on top for decoration. Bake at 450° for 10 minutes, then at 375° for 40 minutes, or until apples are tender when pierced with a fork.
