GRANDMA’S APPLE PIE
Pastry for 9-inch two-crust pie
¾ c. granulated sugar
½ tsp. ground cinnamon
1/8 tsp. ground nutmeg
1/8 tsp. ground cloves
5 to 6 medium (2 lb.) green tart cooking apples
2 Tbs. butter, cut into small pieces
1 to 2 Tbs. milk
1 Tbs. granulated sugar
Preheat oven to 400°F. Prepare pie pastry.
In a large bowl, combine sugar, cinnamon, nutmeg and cloves; set aside. Peel, core and slice apples approximately ¼-inch thick. Toss apple slices in sugar mixture until well coated. Spoon apple filling into pastry-lined pie plate and dot with butter. Cover with remaining pastry and flute. Cut slits in pastry top so steam can escape. Brush milk over top and then sprinkle 1 Tbs. sugar onto top of pie crust. Bake 45 to 50 minutes or until the internal temperature registers approximately 175°F., on your cooking thermometer and the crust is golden brown and apples are tender.