Hubs and I agree this is a darned fine pie. While I made a couple of minor modifications, none were necessary. I most frequently make my apple pies with just white sugar, but this time I wanted a little “caramel-y-scotchy” taste so I used half white and half brown sugar –just fun for something different. The amounts of cinnamon and nutmeg were just right. I typically don’t care for nutmeg in apple pies, but the little bit of it that was indicated here enhanced rather than dominated. As for the flour, I’m always nervous about that – 2 T. is a common amount used in apple pie recipes but you can never know exactly if that will be too much or too little. The Fuji apples I used were very juicy so I used two HEAPING tablespoons and so far I’m happy with that. I’ll be interested to see tomorrow morning, however, once the pie has set overnight, if I’m still as pleased! I’m hoping it won’t have turned to paste! I used a rich pie crust, “Never, Never Fail Pie Pastry,” also from this site, and brushed it with a mixture of one egg yolk and 1 T. half-and-half before baking. I baked the pie at a consistent 375 degrees – 25 minutes with the crust uncovered, then another 25 minutes or so with the crust edge covered with foil. This pie recipe and the pastry recipe I chose was a winning combination and lived up to its name. This was indeed a good “Old Fashioned Apple Pie.”
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Hubs and I agree this is a darned fine pie. While I made a couple of minor modifications,...