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3 cups apples, chopped
2 unbaked piecrusts
1 egg, beaten
6 tablespoons butter, melted
3/4 cup, plus 1 tablespoon, granulated sugar divided
1/4 cup brown sugar
1 tablespoon all-purpose flour
1 teaspoon cinnamon
1/8 teaspoon salt
Instructions
2 unbaked piecrusts
1 egg, beaten
6 tablespoons butter, melted
3/4 cup, plus 1 tablespoon, granulated sugar divided
1/4 cup brown sugar
1 tablespoon all-purpose flour
1 teaspoon cinnamon
1/8 teaspoon salt
1. Preheat oven to 325F.
2. Place apples in one pie shell.
3. Mix egg, butter, sugars, flour, cinnamon and salt. Pour over apples. Top with remaining piecrust, trim edges evenly and fold under. Sprinkle with remaining sugar and cut slits in top.
4. Place pie in a brown paper bag; fold over edges to seal. Bake 45 minutes to 1 hour or until brown.
5. Carefully poke a few hopes in bag so that steam can escape.
Recipe courtesy of LaVerne Bowles Holder, Mocksville, N.C.
2. Place apples in one pie shell.
3. Mix egg, butter, sugars, flour, cinnamon and salt. Pour over apples. Top with remaining piecrust, trim edges evenly and fold under. Sprinkle with remaining sugar and cut slits in top.
4. Place pie in a brown paper bag; fold over edges to seal. Bake 45 minutes to 1 hour or until brown.
5. Carefully poke a few hopes in bag so that steam can escape.
Recipe courtesy of LaVerne Bowles Holder, Mocksville, N.C.
