The recipe origin is from Vicki Ehrenberg Schlaerth of New York and won a contest in Country Home contest. I omited and added several ingredients to my liking. This pie is delicious beyond compare. I always baked my Granny Markus Apple Pie recipe, but sorry Granny, this recipe beats yours hands down. Serving it the next day brings out the best flavors of cinnamon and brandy.
- 1 pastry for double-crust pie, Use your favorite recipe
- 3⁄4 cup granulated sugar
- 1⁄4 cup brown sugar
- 4 tablespoons all-purpose flour
- 2 teaspoons ground cinnamon
- 1⁄4 teaspoon salt
- 1⁄4 teaspoon ground nutmeg
- 3 lbs tart cooking apples, use half Granny Smith and half Golden Delicious peeled, cored, and thinly sliced (8 cups)
- 4 tablespoons butter, cut up
- 1⁄4 cup water
- 2 tablespoons brandy
- 1 teaspoon bitters
- 1 tablespoon granulated sugar or 1 tablespoon raw sugar
- 1 egg white
- 1 teaspoon water
- 1. Prepare pastry. On a lightly floured surface, roll 1 pastry ball to a 12-inch circle. Transfer to a 9-inch pie plate; set aside.
- 2. In a large mixing bowl combine granulated sugar, brown sugar, flour, cinnamon, salt, nutmeg, water, brandy, and bitters. Add apples; toss to coat. Transfer to pastry-lined pie plate. Dot with butter. Trim edge of crust even with edge of pie plate.
- 3. On the lightly floured surface, roll out remaining pastry to a 12-inch circle. Cut an “x” or a design in the center of the pastry. Place pastry over filling in pie plate. Seal and crimp edges. Cut small slits in top of crust, if desired. Mix egg white with 1 teaspoon of water and brush crust with egg was. Next sprinkle with granulated or raw sugar. Place pie on a foil-lined baking sheet. Cover pie edges with foil.
- 4. Bake in a 350° oven for 45 minutes. Remove foil from edges. Bake for 20 to 30 minutes more or until fruit is tender and filling is bubbly. My pie baked fast since I have a 1920's Wedgewood Gas and Woodburning Stove. Cool on a wire rack. Makes 8 servings. The pie is actually better tasting the next day.