Mom's Texas Apple Pie

This Apple Pie is the one I remember eating as a Child at my Grandma Nonnies house in Laredo, TX...it's the one that I remember watching my own Mom's loving hands make...peeling each apple, rolling out the crust...it's the one I remember coming home to after school, and enjoying with a glass of milk. The memories of this Apple Pie are almost as good as it's full rich flavor.

NOTE: Most of the measurements are approximate and should be added to "taste"...

Mom's Texas Apple Pie

3-4 good sized Granny Smith apples

3-4 good sized Braeburn apples

1/2 cup brown sugar

1 -2 tsp. ground Cinnoman

1-2 Tbsp. Butter (cut into bits)

2 Tbsp. flour

1/2 to 1 tsp. ground Cloves

2-3 Tbsp. Lemon juice

Egg white, milk and melted butter (optional)

1 tsp. turbinado sugar

2 unbaked pie crusts...check out my favorite flaky, tasty Cream_Cheese_Piecrust...

Preheat oven to 325. Core, peel and slice apples (the easiest way I know is the handy_tool in my photo). In a large bowl, mix apples, brown sugar, lemon juice, flour, cinnoman and cloves. Taste and adjust seasonings. Arrange one pie shell in a 9 inch pie dish. Scoop apple filling into pie shell, and pile it high.

Top with 2nd crust, crimp edges to seal and pierce for steam release.

In a small bowl lightly beat egg white with 1 tbsp milk and 1 tsp melted butter, brush mixture all over pie crust and sprinkle with turbinado sugar.

Bake 45-60 minutes, or until apples are completely tender when pierced with knife. Serve warm with ice cream of at room temperature.

NOTE: during last 15 minutes of baking it may be necessary to cover edges with foil to prevent burning.

Happy Baking!