NANA TIERNEY'S BLUE RIBBON APPLE PIE

NANA TIERNEY'S BLUE RIBBON APPLE PIE image

Number Of Ingredients 13

Previous Next

8-10 apples (McIntosh preferred)
2 tablespoons lemon juice
1/3 to 1/2 cup sugar
1 teaspoon cinnamon
1/4 teaspoon nutmeg
Water
Nana's Super Pie Crust (see recipe)
A few graham crackers
1 1/2 tablespoons tapioca powder (or flour)
Lemon zest
2-3 tablespoons butter
1 egg white for wash
Sugar to sprinkle

Steps:

Peel and core apples, slice and place in a saucepan. Add lemon juice, sugar, cinnamon and nutmeg. Mix well. Add 3 or 4 drops of water. Place on medium heat and cook for 5-6 minutes. Stir with a wooden spoon until they are softened. Remove from heat and cool while you roll out dough. Remove dough from fridge and slice into three equal parts. Return on part to fridge (for 3-4 days) or freezer. Roll out other two pieces on floured wax paper. Wax paper is 12 inches and you've rolled it enough when you reach the width end of the paper. Put crust in 9-inch glass pie plate. Crumble up graham crackers and sprinkle on bottom of crust. Pour in apple mixture. Add a little freshly grated lemon zest for zing. Sprinkle tapioca or flour over the apples. Cut butter into pats and top apples. Add top crust and secure with bottom crust. Fork whip egg white and brush over the crust. Sprinkle with a handful of sugar. Cut two or three slits in dough to allow steam to vent. Bake 50 minutes in a 350-degree oven.