The combination of granny and delicious apples allow for some to retain a tart flavor and crisp shape while others break down for a richer filling.
Mix apples in bowl and drizzle with lemon juice to coat.
2
In a gallon size plastic mag, mix dry ingredients well. Spoon apples into the bag leaving behind excess lemon juice if there is any.
3
close bag tightly and shake to coat the apples. Spoon out apples and evenly distribute into oil pastry shell. Sprinkle the left over dry mix evenly over apples. Cover with second crust and crimp edges to seal or the bubbling contents will spill out as they cook.
4
Using a sharp knife, place a 2" X in center of pie crust. This allows steam to escape, but stops it from blowing through edge seam and making pan sticky.
5
Bake at 425 to 15 minutes, then, leaving pie in oven, reduce heat to 350 and cook additional 20-30 minutes until crust is golden brown.
