If you like the flavor of sour apples, cut the amount of sugar in the filling to 1/3 cup. If you want to enhance the sweetness, serve with a scoop of vanilla or cinnamon ice cream. This recipe comes from Cynthia Craig, a longtime baker at the restaurant.

　　

Ingredients

makes one 9-inch pie

　　1 recipe Plain Pie Pastry (page 17) or Vinegar Pie Crust (page 19)

　　6 cups peeled and sliced Granny Smith or other tart apples (about 2 pounds)

　　1 tablespoon lemon juice

　　1/2 cup packed brown sugar

　　3 tablespoons all-purpose flour

　　3/4 teaspoon ground cinnamon

　　1/4 teaspoon ground nutmeg

　　1 tablespoon unsalted butter, cut into bits

　　

Glaze

1 tablespoon warm milk

　　1 teaspoon sugar

　　

Step 1

Preheat the oven to 425°F. Line a 9-inch pie plate with 1 rolled-out crust.

　　

Step 2

Put the apples in a large bowl, add the lemon juice, and toss to coat. Separately, combine the sugar, flour, cinnamon, and nutmeg, mix thoroughly, then add to the apples. Gently stir until the apples are thoroughly coated, then spoon the mixture evenly into the crust. Dot the top with the butter.

　　

Step 3

Brush the rim of the crust with water, cover with the second rolled-out crust, seal and flute or crimp the edges, and cut a few steam vents in the top.

　　

Step 4

To make the glaze, mix the warm milk with the sugar. Brush the glaze over the top crust.

　　

Step 5

Bake for 15 minutes, then lower the oven temperature to 350°F and bake another 30 to 40 minutes, until the crust is golden brown and the fruit is tender. Check the pie about halfway through the baking time, and if the edges of the crust are getting too brown, cover them with pie shields or foil. Cool on a wire rack for 1 to 2 hours before slicing. Serve at room temperature or slightly warm.

　　Mrs. Rowe's Little Book of Southern Pies