Apple Pie

 Preheat oven to 400F

My mother-in-law, Elizabeth Marshall,  made a terrific apple pie.  She got Northern Spy apples whenever they were available, and otherwise, chose a very tart apple.  The key to this pie is allowing the apples to macerate for at least an hour, more if possible.  Don't overcook the pie.

2 pie crusts

8 very tart apples (Granny Smith)

1/2 cup of sugar (turbinado)

½ cup of dark molasses

½ cup of melted butter flavored Crisco

Juice of one half of a lemon

2 tsps. of corn starch

Peel and core apples and slice into pieces.  Put all the apples in a deep bowl and place all the other ingredients in the bowl.  Allow this mixture to sit at room temperature for at least an hour. 

Before you put the apples in the crust, sift the corn starch into the mixture and toss well with a fork until well blended.

Put the first crust in the pie pan and add  the apple mixture.  I usually put a few pats of butter on the apple filling before adding the second crust.   Cut the crust in a few places with a sharp knife to allow steam to evaporate.

Bake for at least 45 minutes  or until a knife inserted  in the apples shows the apples are soft and cooked.