Prep 0 mins
Cook 1 hr
This recipe is from a 1970's cookbook series by Family Circle called Illustrated Libray of cooking. Doesn't include preparation time.
- 2 nine inch unbaked pie shells
- 3⁄4 cup granulated sugar
- 1⁄4 cup firmly packed brown sugar
- 2 tablespoons all-purpose flour
- 1⁄2 teaspoon ground cinnamon
- 1⁄4 teaspoon ground nutmeg
- 1⁄8 teaspoon salt
- 6 cups thinly sliced pared tart apples (about 2 pounds)
- 1⁄4 cup cream
- 3 tablespoons butter or 3 tablespoons margarine
- 1 tablespoon milk
- Mix granulated and brown sugars, flour, spices and salt in a small bowl.
- Spread about 1/3 of the apples into prepared pie shell; sprinkle with 1/3 of seasoning mixture.
- Repeat layers two more times.
- Pour cream into center; dot with butter or margarine.
- Cut several slits near center in remaining pie shell to let steam escape, cover pie.
- Turn edges under, flush with rim and flute edge.
- Brush top with milk and sprinkle lightly with granulated sugar.
- Bake in hot oven (400*) 1 hour, or until pastry is golden and juices bubble up.
- Cool at least one hour on a wire rack.