Mary Spellman's Apple Pie


      1 double crust


      7 Large Granny Smith apples

      3/4 cup sugar

      4 tbsp Flour

      Dash of salt

      2 tsp Cinnamon (Or more, depending on your liking)

      1 tbsp Butter (To put on top of Apples before covering with pie crust.)

      1 beaten egg (To brush on top crust before baking)

      Lay the prepared bottom crust into pie dish. Slice half of the peeled apples directly into pie, arranging and pressing them into the dish to remove extra space between slices. Cover with half of your other ingredients (Sugar, flour, cinnamon, salt), then slice the remaining apples and cover with second half of ingredients. Add dollap of butter. Cover with top crust and crimp edges, then brush with the beaten egg (this gives the pie a nice golden brown shine). Use a knife to cut vent holes in the top crust. Bake at 425 degrees for 20 minutes. Turn oven down to 375 degrees and bake for another 30 to 40 minutes or so, until juice bubbles. Poke with a knife to make sure apples have softened. Do not over bake or apples will turn mushy.