This recipe came out of my Granny's (Great Grandmother) 1941 New American Cookbook. I've tweaked it over the years with advice from my Grandmother. (Granny's daughter) It's beautiful and delicious and it's even better served warm with a scoop of French vanilla icecream on top!
unbaked pie shells
cored and peeled apples slices
all purpose flour
egg yolk, beaten
1Place apple slices in a large bowl.
2Mix sugar, flour, nut meg, salt, cinnamon and lemon juice. Sprinkle over apples and toss lightly.
3Pour mixture into unbaked pie shell and dot with butter.
4Remove second pie shell from tin and place on a floured board. Cut into 1-inch strips using a pizza cutter or sharp knife. Use the strips to create a basket weave crust over the top of pie. Press edges with a fork dipped in flour.
5Place pie on foil or parchment lined cookie sheet and bake for 40 minutes in a 425 degree, preheated oven.
6Lightly brush the top of pie crust with egg yolk in the last five minutes of baking.
7Remove from oven and cool.