Old Fashioned Apple Pie Straight From the Deep South

Apples, tarts and pies are believed to have originated in Europe many a-year ago. Today, the U.S. is the largest apple producer in the world.

In this recipe, use three different kinds of apples. The flavor is SOOOO much better than just using one kind of apples.

Enough pie crust, fresh or frozen, UNBAKED, for a double crusted pie
6 cups of pie (tart) apples
1/4 cup sugar
1/2 cup brown sugar (firmly packed)
2 Tablespoons flour
1/4 teaspoon salt
1/8 reaspoon nutmeg
1/8 teaspoon lemon zest (optional)
2 teaspoons lemon juice (optional)
1 tablespoon butter or margarine

Line a 9" pie plate with half of the unbaked dough or use a frozen pie crust.

Mix the first 8 ingredients together. Fill the pieschell with them, laying the apple slices out flat. Dot with the butter or margarine.

Roll out top crust and place it over the apple mixture, cutting slits in several places for steam to escape through. Moisten edges of crust with cold water and adjust the top crust with the bottom crust. If desired, sprinkle some cinnamon and sugar mixed together on top crust.

Bake in a 450 degree oven for 15 minutes. Reduce heat to 350 degrees and bake for 45-50 minutes later.

VLE-B