Double Crusted Apple Pie.

Ingredients:

Filling:

3 lbs. firm tart apples (use your preferred choice)

3 tbsp. unsalted butter (or margarine, if preferred)

1 tbsp. lemon juice

2/3 cups sugar

1 tsp. ground cinnamon

Egg Wash:

1 egg, well beaten, with a pinch of salt

1 tsp. sugar, for finishing the pie's top (optional)

Directions:

Prepare and chill the dough accordingly. To make the filling, peel halve and de-core apples. Cut each

half into 5 or 6 wedges. Melt butter in a wide shallow pan over medium heat. Once butter sizzles, add

sliced apples and cook, tossing or stirring gently, until apples begin sizzling, for about 1 minute, or as 

long as required. Add lemon juice and sugar, then continue to stir gently until apples are tender; but

still fairly firm, for about 5 minutes, or as long as required. If apples exude a lot of juice, they should

reabsorb it as they cool off. Pour filling into a bowl or pan, where apples should fit in a single layer.

Sprinkle with cinnamon, and allow to cool. Set a rack at the upper and lower thirds of your kitchen 

oven, it should be preheated to 400 degrees F. Roll out the bottom crust, and arrange in a 9 inch pie 

plate. Pour cooled filling into the crust. Roll out and place the top crust, crimp crust to seal the edges. 

Make several slashes in the top crust, then carefully brush with the egg wash. Be careful not to leave

any puddles of liquid on the crust. If so desired, sprinkle the top crust with sugar. Place pie in oven on

lower rack, then lower temperature to 375 degrees F. Bake pie for about 40 minutes, until crust is 

baked through to a deep, golden brown; and the filling is bubbling gently. If the top crust hasn't 

sufficiently coloured after 30 minutes, move pie to oven's upper rack for the remaining 10 minutes.

Let pie cool completely on either oven rack. 

Serving:

Serve the pie in wedges only, top pie with ice cream of your desired flavour (vanilla preferably) or 

use sharp cheddar cheese if you wish.

Storage:

Keep the pie at room temperature on the day it's baked. For longer storage, refrigerate and keep the

pie well wrapped with plastic wrap (Glad or preferred brand). Remove plastic and reheat the pie at 

350 degrees F. for about 15 minutes before serving. Alternatively for faster results, place desired

pieces of pie in the microwave for reheating, then add your preferred toppings.

Variations:

Use a crumb topping instead of a top crust. Reduce or omit use of cinnamon from pie filling, if you

wish, add 1/2 tsp. of ground cinnamon to the crumbly topping. Use 2 lbs. of apples and 1 cup of 

cranberries for a more pungent filling. Add 1/2 cup raisins or currants to the apples for an even

sweeter filling and taste. Add a pinch of grated nutmeg and ground cloves to the apples, along with 

the cinnamon, if so desired. Another topping commonly used for this fine dish is whipped cream.

Finally, whichever way you choose to prepare this old-fashioned, traditional and classic dessert (or

snack), enjoy it with your favourite beverage or milk, if so preferred.