Recipe: McCall's Perfect Apple Pie

PERFECT APPLE PIE
Source: McCall's Cooking School has a "" recipe as follows:

1 pkg piecrust mix
1 cup sugar
2 Tbsp all-purpose flour
1 tsp cinnamon
1/3 tsp nutmeg
1/4 tsp salt
7 cups thinly sliced, peeled tart cooking apples (2 1/2 lbs)
2 Tbsp lemon juice
2 Tbsp butter or margarine, cut in tiny pieces
2 Tbsp milk or cream (optional)
2 tsp sugar (optional)
Ice cream or cheddar cheese

Prepare pie crust as directed on package and line 9-inch glass pie plate. Reserve 1/2 mixture for top dough.

Preheat oven to 425 degrees F.

In small bowl, mix 1 cup sugar, flour, cinnamon, nutmeg and salt.

In a large bowl, toss apple slices with lemon juice. Add sugar mixture into dough-lined pie plate. Dot with butter.

Trim overhanging edge of dough 1/2 inch form rim of pie plate. Fold reserved dough into quarters; cut slits to form steam vents. Place folded dough do that point is at the center of filling; gently unfold. Trim top crust 1 inch from rim of pie plate all around.

Moisten the edge of the bottom crust with a little water. Fold top crust under edge of bottom crust. With fingers, press edges together to form an upright edge, sealing so juices won't run out during baking.

Decoratively crip upright edge of crust: place thumb on edge of crust at an angle. Pinch dough between index finger and thumb. Repeat at the same angle all around. If desired, brush top crust with mild or cream and sprinkle with 2 tsp sugar.

Place pie on center rack of oven and bake for 45 minutes or until crust is golden brown. Let cool on wire rack at least 1 hour befor serving with warm ice cream or cheddar cheese.

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