Brown Sugar Apple Pie

What is it they say? Baseball, hot dogs, apple pie and Chevrolet. Well, I drive a Honda. It's too hot (and rainy) to hit the baseball stadium, and hot dogs aren't on my (currently) healthy diet. So, to celebrate Independence Day, here's a great, if basic, recipe for apple pie. It cries out for a scoop of Blue Bell ice cream. (It is, after all, the little creamery in Brenham's 100th birthday.)

Brown Sugar Apple Pie


Your favorite dough for a two crust pie. (I always cheat and use Pillsbury refrigerated pie crusts. They're quite good!)
2/3 cup brown sugar
3 tablespoons flour
3/4 teaspoon cinnamon
1/8 teaspoon nutmeg
2 1/4 pounds apples, peeled, quartered, cored and cut into 1/2 inch slices (about 7 cups total) (Note: I use Granny Smith apples most of the time.)
1 tablespoon lemon juice
1 tablespoon heavy cream (You can substitute milk if you don't have cream on hand.)
1 tablespoon sugar


Preheat oven to 425 degrees.


Mix brown sugar, flour, cinnamon, and nutmeg in a large bowl. Add apples and lemon juice and toss to coat. Place in dough-lined pie plate, mounding in center. (Make sure and include all the juices.)


Place top crust on top of filling and seal. Brush top with cream. Sprinkle with sugar. Cut slits into top crust to allow steam to escape.


Bake at 425 degrees for 20 minutes. Reduce heat and bake at 375 degrees for 20-25 minutes. (Shield top of pie loosely with foil if overbrowning.) The pie is done when the crust is golden brown and the apples are tender.