INGREDIENTS

INSTRUCTIONS

Steps    Preheat the over to 425 degrees F.    Quarter, core and peel
the apples. Cut each quarter into 3 wedges.  Measure the apples into a
large bowl. They will make roughly 8 cups.    In a small bowl, stir
together with a wire whisk the sugars,  cornstarch, cinnamon and
nutmeg.    Add the lemon juice and the sugar mixture to the apple
slices and  mix until they are evenly coated.    Line the pie plate
with the bottom crust and mound the apple  filling into it. Using both
hands, press and shape the apples to form  a tightly packed, high
mound. Trim the bottom crust to a 1/2 inch  overhang. Dot the filling
with butter. Arrange the top crust over the  apples, patting the crust
gently with your hands so it conforms to  the shape of the filling.
Leave a 1 inch edge. Fold the top crust  under the edge of the bottom
crust and flute the edges decoratively,  pressing together with your
thumb and forefinger.    Reroll the pastry scraps to make 3 large
diamond-shaped leaves, each  about 2 1/2 inches long. Cut them out
freehand or use a diamond shaped  cookie cutter. Use the back of a
paring knife to make indentations  simulating leaf veins. Brush the
backs of the leaves lightly with egg  gaze, then apply the leaves to
the very top of the pastry, bending or  twisting them slightly to give
them a natural look. With a sharp  pairing knife, make 5 or 6 steam
vents, each 3/4 inch long, around  the center of the top crust.    Bake
the pie for 20 minutes. Reduce the oven temperature to 375  degrees F.
and continue to bake the pie for 40 minutes. Ten minutes  before the
end of the baking time, brush the top with egg glaze and  sprinkle with
sugar. The pie is done when the pastry is olden brown  and the juices
are bubbling.    Let the pie cool on a wire rack before serving it
slightly warm with  vanilla ice cream.  Busted by Barb on 2/20/98
NOTES : This classic recipe is from the Little Pie Company of the Big
Apple.  Recipe by: Little Pie Company of the Big Apple  Posted to
MC-Recipe Digest by "abprice@wf.net" <abprice@wf.net> on  Mar 23, 1998

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Nutrition (calculated from recipe ingredients)
----------------------------------------------
Calories: 2942
Calories From Fat: 1017
Total Fat: 113.4g
Cholesterol: 700.7mg
Sodium: 4446.4mg
Potassium: 1798.9mg
Carbohydrates: 416.5g
Fiber: 4.1g
Sugar: 134.8g
Protein: 64.7g