It’s not autumn without apple pie and a phyllo dough crust can enhance any autumn pie, when filled with your Mom’s apple pie recipe. Classic crusts wave the September flag, too, be it the lattice style or artistically crafted. My Mom used 8 Red Delicious apples, with the peel removed and sliced. She melted 2 sticks of butter; then, she coated the apples with some of the butter. Then, she mixed in a large bowl, ¾ cup of sugar, 1/3 cup of flour, and 3 tablespoons of cinnamon. With a double pie crust prepared, she filled the pie crust shell with a layer of sliced apples. Then, she sprinkled, evenly, the sugar mixture. Then, she layered with apples again and then, the sugar mixture. Gently pouring on the remaining butter and topping with the cover crust, she sealed the edges and cover the edges. The pie is to be baked at 400⁰ for about 40 – 50 minutes. When almost brown brush the pie with an egg white wash. Bake until the crust is brown. One of Mom’s secret was to brown the crust with evaporated milk, if you don’t wish to do an egg wash. Explore the vast flavors that autumn pies offer and find your fall favorite! © Kelly McBride Loft