Apple Pie

Out of the four pies I made for Thanksgiving, this was the most time consuming, but also brought the most compliments. Here is what you need:

2 pie crusts
8 cups sliced, peeled baking apples - about 3 lbs. (I used granny smith, but you can also use cortland and Jonathan or mix it up between the three types)
2 tablespoons lemon juice
3/4 cup white sugar
1/4 cup brown sugar
1/4 cup flour
1 tsp ground cinnamon
1/4 tsp ground nutmeg
2 tablespoons butter
1 egg yolk
1 tablespoon milk

In a large bowl, toss the sliced apples with lemon juice. Combine the sugars, flour, cinnamon and nutmeg. Add apples and toss to coat them with the dry mixture. Fill a pastry lined 9 inch pie plate with the apple mixture. Dot with butter. Place the second crust over the top of the pie. Cut slits in top of crust to vent. Seal the edges of the crust with a fork. In a small bowl, beat the egg yolk and milk together. Brush the mixture over the top crust. Sprinkle the top of the pie with white sugar. Bake the pie at 425 degrees for 15 minutes, then reduce the heat to 350 degrees and bake 40-45 minutes more or until crust is golden and filling is bubbly.

If you make the pie ahead of time, you can pop the pie in the oven after the rest of Thanksgiving dinner is done cooking and heat it up with the residual warmth in the oven. Or you can just serve it room temperature. I have heard it is good with vanilla ice cream too.