Country Apple Pie

Yield: 6 to 8 servings

Pastry for two 9" crusts
6 cups thinly sliced, peeled, cored tart apples
¾ cup sugar
2 tablespoons all-purpose flour
½ teaspoon nutmeg
¼ teaspoon salt
2 tablespoons butter
2 teaspoons lemon juice
1 egg white
granulated sugar, as a garnish

Preheat the oven to 400 degrees. On a lightly floured surface roll out half the dough to a 12" circle. Fit into a 9" pie plate and trim the overhang to ½". In a large bowl toss the apples lightly with the sugar, flour, nutmeg and salt. Spoon the mixture into the pie shell. Dot with butter and sprinkle with the lemon juice.

Roll out remaining pastry to an 11" round and drape it over the pie. Trim the overhang to 1". Turn the edges under and flute to seal. Cut slits in the crust for steam to escape. Brush with egg white and sprinkle the top with granulated sugar. Bake at 400 degrees for 50 minutes or until the pastry is golden and juices bubble up in the slits.

Apple Praline Pie: Make the Country Apple Pie as directed above. Omit egg white sugar glaze. While the pie bakes, in a small saucepan melt ¼ cup butter. Stir in ½ cup brown sugar and 2 tablespoons cream and bring slowly to a boil. Remove from the heat and stir in ½ cup pecans. Spread over the baked pie and return it to the oven for 5 minutes or until the topping bubbles. Cool for at least 1 hour before cutting.