If you are an apple lover, this is your favorite time of year. Mid-September through the middle of October is the best time to pick everything from Macintosh and Red Delicious to Gala and Granny Smith apples.

Many apple pie fans favor the Granny Smith apple, but just about any apple can be used to make a mouth-watering pie. Here’s a favorite apple pie recipe of mine:

Ingredients

• Cornstarch, 2 tablespoons
• Sugar, ¾ cup
• Ground Cinnamon, 2 - ½ teaspoons
• Nutmeg, 1/8 teaspoon
• Butter, 3 tablespoons
• Apple Juice, ¼ cup
• Egg, 1
• Lemon Juice, 3 tablespoons
• Apples, 5 (2 ½ pounds)
• Piecrusts, ready-made or home-made

Instructions

1. Place a baking sheet on middle rack and preheat oven to 400 degrees.
2. Peel, core, and slice apples into ¼ inch pieces. Place apple slices in a bowl and spoon lemon juice over the slices to keep them from browning.
3. Combine cornstarch, sugar, ½ teaspoon of cinnamon, nutmeg, and apple juice in a large bowl. Add apples and ensure they are well coated. Place the apple filling into pastry-lined pie plate and place dots of butter over the filling. Place pastry cover over this pinching edge to bottom pastry.
4. Whisk one egg lightly, brush over the pastry cover, sprinkle top with ½ teaspoon of cinnamon, and then cut small slits in pastry cover to let steam escape.
5. Bake for 45 minutes or until crust is golden brown and the apples are tender. Remove from oven and cool on a wire rack before cutting and serving. Serve warm or at room temperature.
6. Cool pie on a small rack to room temperature, about 2 ½ hours.

Serves 6-8.

This really is a delightful apple pie recipe.