*  Exported from  MasterCook  *
                           Doublecrust Apple Pie
 Serving Size  : 8    Preparation Time :0:00
 Categories    :
   Amount  Measure       Ingredient -- Preparation Method
 --------  ------------  --------------------------------
                         Sour Cream Dough for a 2crust pie -- above
    3      pounds        firm -- tart apples, such
                         as Granny Smith, Pippin, or golden
    3      tablespoons   unsalted butter
    1      tablespoon    lemon juice
      2/3  cup           sugar
    1      teaspoon      ground cinnamon
                         Egg wash: 1 egg well beaten with a pinch
                         of salt
    1      teaspoon      sugar for finishing the top of the pie -- optional
 Peel, halve and core the apples. Cut each half into 5 or 6 wedges.
 Melt the butter in a wide, shallow, slopingsided pan over medium
 heat. When the butter begins to sizzle, add the sliced apples and
 cook, tossing or gently stirring, until they begin to sizzle about a
 minute. Add the lemon juice and sugar and continue to toss or gently
 stir often until the apples are tender, but still fairly firm about 5
 minutes longer. If the appleshave exuded a large quantity of juice,
 they will reabsorb it as they cool. Pour the filling out into a
 nonreactive pan, or a pan lined with plastic wrap, on which the apple
 slices will fit in a single layer. Sprinkle with the cinnamon and let
 cool.  Set a rack at the upper and lower thirds of the oven and
 preheat to 400 degrees. Roll out the bottom crust and arrange in
 pan. Pour the cooled filling into the bottom crust. Roll out the top
 crust for double crust pie. Cut several slashes in the top crust and
 carefully brush with egg wash.  Be careful not to leave puddles of
 liquid on the crust. If you wish, sprinkle the top crust with sugar.
 Place the pie in the oven on the lower rack and lower the temperature
 to 375 degrees.  Bake the pie for about 40 minutes, until the crust is
 baked through and a deep golden brown and the filling is gently
 bubbling. If the top crust has not colored sufficiently after 30
 minutes, move the pie to the upper rack of the oven for the last 10
 minutes. Cool the pie on a rack.  
 Yield: One 9inch pie
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