Best Apple Pie

You can make your own pie crust but I prefer to use the pillsbury pie crusts in the dairy section at the store. The secret to making good apple pie is to use different types of apples together. Types I use – Mcintosh, 1 green granny smith, red or golden delicious, Jonathan, Cortlands.

2/3 to ¾ C. Sugar

2 T. flour

½ tsp. Cinnamon

½ tsp grated lemon peel

1 – 2 tsp. Lemon juice

6-7 C. thinly sliced, peeled and cored apples

1 T. butter or margarine

milk

Prepare pastry and line 9-inch pie plate. In small bowl combine sugar (amount depends on tartness of apples) and next 5 ingredients. Place ½ apples in pie crust and sprinkle with half of sugar mixture. Top with rest of apples and then rest of sugar mixture. Dot the filling with butter or margarine. Preheat oven to 425. Roll out remaining pastry for top crust and using a floured cookie cutter cut out a design. Place crust over pie and trim edges. Pinch to form a high edge. For a golden glaze, brush the top crust (not the edge) lightly with some milk. Make pie for 40-50 minutes or until crust is golden.