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America's Apple Pie 

Apple Filling:

• 6 lbs granny Smith apples (about 12 large apples), peeled, cored, and each cut into 16 wedges.

• ¾ cups sugar

• 1/3 cup sugar

• 2 tbsp fresh lemon juice

• ½ tsp ground cinnamon 

Crust:

• 2 cups all-purpose flour

• 2 tsp baking powder

• ½ tsp salt

• ¼ cup

• 1 tsp sugar

• 1 large egg, beaten 

1. In large bowl combine apples, sugar, flour, lemon juice and cinnamon, toss to coat well. Spoon apple mixture into 13” X 9” glass baking dish, set aside.
2. Preheat oven to 400 degrees. In a medium bowl mix flour, baking powder, salt and ¼ cup sugar. With pasty blender or 2 knives used scissor fashion, cut in margarine until mixture resembles coarse crumbs. Stir in egg and 2/3 cup cream until blended.
3. With floured hands, shape dough into a ball. Divide dough into 6 pieces, flatten each to about ½ inch thickness and arrange on top of apple mixture. (It is not necessary to completely cover top. Dough will spread.) Brush dough with remaining cream, and sprinkle with remaining sugar.

Place sheet of foil underneath baking dish, crimp foil edges to form a rim to catch any drips during baking. To prevent over browning, cover pie loosely with a tent of foil halfway through baking time. Bake pie about 1 hour and 15 minutes or until apples are tender when pierced with knife, filling bubbly, and crust is golden. Cool pie on wire rack 1 hour to serve warm or cool completely to serve later.

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