Traditional Apple Pie

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I made this pie this last weekend for a Pie Auction at church, and made a second one for us to eat at home! So yummy, you just can't get enough!

Butter Pie Crusts for 2 crust pie or Buttermilk Pie crust (see recipes under Pie Crusts)
8 cups peeled and sliced apples
2 TBSP lemon juice
3/4 cup white sugar
1/4 cup packed brown sugar
1/4 cup flour
1 tsp. cinnamon
2 TBSP butter
1 egg yolk
1 TBSP milk
sugar

In large bowl toss sliced apples with lemon juice

Combine sugars, flour and cinnamon. Sprinkle over apples and toss to coat.

Fill 9-inch pastry shell with apple mixture. Dot butter over apples.

Cover with second pastry, cutting a slit in top to vent steam. Pinch two crusts together and fold under to form nice thick crust if you like that sort of thing.. I do, or you can trim the crusts and seal with fork or fluted edges.

In small bowl, combine beaten egg yolk and milk. Brush over pie crust. Sprinkle top of crust with sugar. Place a cookie sheet under pie to catch any drips in oven.

Bake at 425 degrees for 15 minutes. Then turn oven down to 350 degrees and continue baking for another 45 minutes. Filling should bubble out of vent holes when done and crusts will be golden brown. Enjoy!