As American as Apple Pie...

Honor the veteran in your life by baking him or her an apple pie... What could be more American than that?

Apple Pie

This is a huge pie! Keep an eye on it in the oven it likes to bubble out of the shell and make a mess of the oven. I line the bottom of my oven with foil to keep it cleaner.

Pastry for two pie crusts
3 lbs. tart cooking apples
2 T. lemon juice
1 C. sour cream
1 C. granulated sugar
2 T. flour
1 t. ground cinnamon
1/8 t. nutmeg
1/4 t. salt
3 T. dark brown sugar
3 T. sugar
1 t. cinnamon
1 C. chopped walnuts
2 T. butter
milk
granulated sugar

Line pie plate with 1 recipe of crust dough (reserve the other crust recipe for top). Peel core and slice the apples. Sprinkle with lemon juice. Toss with sour cream. In a small bowl combine the sugar, flour, cinnamon, nutmeg and salt. Mix well. Add to the apples and toss lightly to combine. Make the topping by combining the sugars, cinnamon, and walnuts. Roll out the remaining crust into a 10-in circle...Cut into 9 1-inch strips. Preheat oven to 400 F. Turn the apple mixture into the pie plate. Dot the top with butter. Sprinkle the topping evenly over the apple mixture Moisten the rim of pastry slightly with cold water. Arrange 5 pastry strips 1/2 inch apart over filling and press ends to the rim. Place the remaining strips across the first ones and brush the top with milk and sprinkle with sugar. Bake 50 min until the crust is golden and juices bubble. After the first 30 minutes place a foil lid over it to prevent over-browning. Cool on wire rack and serve with ice cream.