Apple Pie Recipe

From the Kitchen of Cheryl Qualls

The recipe for pie crust can be found here.

Pie filling:

For the apple pies, put the first crust in the pie plate.
Add the apple filling.
Dot the top with a little butter (this keeps the filling from "foaming" up and spilling all over your oven--that's the theory anyway.)
Top with the second crust. Trim the edges so the overhang is about an inch and a half all the way around. Roll up the edges together to the rim on the pie plate. "Flute" the edges by pinching the edges together to form the decorative zig-zag edges.
Take a sharp knife and cut three little steam vents in the top.
Brush the top of the pies with milk and sprinkle lightly with sugar.
Bake at 400 degrees for about 45 to 50 minutes.

If, despite following the above instructions, the pie does boil over, sprinkle the spill with table salt and then let the oven cool. When the oven is "cold" the spill will come up in one piece and wipe clean easily.