French Apple Pie

 

 

1
9-inch pie double pie crust, unbaked
1
pound fresh apples, cored, peeled and sliced, or 1 16 ounce can pie
apples (not pie filling)
2
tablespoons freshly squeezed lemon juice
1/2
teaspoon nutmeg
1/2
teaspoon cinnamon
1/2
cup granulated sugar
1
cup brown sugar
2
tablespoons flour
2
tablespoons butter
1/4
cup milk

 

 

Hard Sauce

 

1/2
cup butter
1 1/2
cups confectioners’ sugar
1
tablespoon boiling water
1
teaspoon brandy or rum

 

 

Preheat oven to 450 degrees.  Line 9 inch pie tin with 1/2 of the pie dough.  Roll our the second ball for the top crust.

 

Place the apples in the pastry-lined pie tin and sprinkle with the lemon juice, nutmeg, and cinnamon.  Spread the granulated sugar evenly over the apples.

 

In a bowl, mix the brown sugar and flour, and cut in the butter.  When well blended, spread over the apples.  Add most of the milk and cover with the top crust.  Trim and crimp edges.  Prick the top crust with a fork and brush with the rest of the milk.

 

Bake for 10 minutes, then reduce heat to 350 degrees and bake another 30 minutes.  The crust should be golden brown.  Serve warm with Hard Sauce.

 

For Hard Sauce, cream the butter until fluffy.  Beat in the sugar and water, then the liquor.