Best of Best Apple Pie

I have been making this pie, by request from my friend Connie, for Thanksgiving the last 20 years or so. I clipped it from a magazine (I think Better Homes and Gardens) wore the clipping out and had to scan it to keep a copy. You would think after 20 years I could do it in my sleep, but . . . Anyway, after 20 some years I have only tweeked it a little - that is how good the original is. The only change I have made is to double everything from brown sugar through salt to the asked for amount of apples - we like it sweet and gooey (so if you don't - don't double). Also I use a V-slicer (or mandoline) to slice the apples ultra thin. The original recipe calls for Rome and it means it. I have tried other cooking or pie apples and it just doesn't come out the same. This is a very full pie, you will think you have too many apples, but you don't - trust me. Use your own pie crust, store bought crust, or My Daddy's Pie Crust posted on Zaar. Prep time is estimated on not making your own crust; however I always do - so it takes me WAY more time. Cooking time depends on your oven - the bubbling through the crust is the key. We hope you enjoy it as much as we do.

• Ready In: 1 hr 40 mins
• Yields: 1 9 inch pie

Ingredients

• 2 1⁄2 lbs rome apples, pared, quarterd, cored and thinly sliced (8 cups, from here through the salt, I double, if your dont' won't gooey and sweet then follow as sta)
• 1⁄3 cup light brown sugar, firmly packed
• 1⁄3 cup sugar, granulated
• 1  tablespoon cornstarch or 2  tablespoons flour
• 1  teaspoon ground cinnamon
• 1⁄4 teaspoon ground nutmeg
• 1⁄4 teaspoon salt
• 18  inches  pie crusts
• 2  tablespoons butter
•  water (optional) or  milk (optional)
•  sugar, for sprinkling (optional)

Directions

1. Place apples in a large bowl.
2. Mix sugars, cornstarch, cinnamon, nutmeg and salt in a small bowl; Sprinkle dry mixture over apples; toss gently, to mix.
3. Let stand until a little juice forms, at least 10 minutes or more.
4. Prepare pie crust of your choice.
5. Pile apple mixture into pastry; dot with butter
6. Place second crust over the apples, and crimp.
7. Brush with water or milk if desired.
8. Sprinkle with sugar if desired.
9. Bake pie at 425 for 40 minutes or until juices bubble through slits and apples are tender.
10. If edges are browning too fast cover wth a narrow strip of foil.