1 prepared double crust pastry
Tart green cooking apples, enough to make 7 - 7 1/2 c. peeled and sliced apples
1/3 c. white sugar
1/3 c. light brown sugar
2 tbsp. flour
Pinch salt
1 tsp. ground cinnamon or 1/2 tsp. ground mace
3 tbsp. sweet butter, cut in sm. pieces
Juice and grated rind of 1 lemon
1/2 c. dairy sour cream or heavy cream
1 egg yolk mixed with 1 tbsp. water
Whipped cream or ice cream or a good aged Cheddar cheese, sliced

1. Roll out half the dough and line a deep, 9 inch pie plate; set aside.

2. Wrap remainder of dough in aluminum foil and refrigerate until ready to roll out.

3. Peel and slice apples.

4. Combine white sugar, brown sugar, flour, salt, spices. Coat apples with mixture.

5. Add butter, lemon juice and rind.

6. Fill lower crust with apple mixture. Spread sour cream over apples.

7. Roll out top crust; cut steam vent.

8. Attach top crust to lower crust, sealing edges. Brush top with egg yolk-water mixture.

9. Bake in preheated 375 degree F. oven for 50 minutes.

10. Serve warm with whipped cream, ice cream or a slice of Cheddar cheese per serving. Serves 6-8.

NOTE: The secret to Patty's pie is the selection of good, tart eating apples. If apples are not flavorful, sprinkle with lemon or lime juice to bring out natural flavor of the fruit.