Chapel's Kaferian Apple Pie
pie shell (9 inch)
Half white sugar and half brown sugar *If you can not get Kaferian apples, regular tart apples will do.
Place pie crust into 9 inch pie pan and flute the edge.
In a bowl, mix together the sugar, flour, salt and butter with a fork until it looks like coarse crumbs.
Take about ⅓ of the crumbs and sprinkle them over the bottom of the piecrust.
Peel and core the apples. Cut them into medium-sized chunks, ½ to ¾ inch in size.
Fill the pie pan with the chunks. It should be overfull and piled high all over, though not so much so that chunks spill out.
Gently sprinkle the remaining ⅔ of the crumbs over the apple chunks.
Wipe out the bowl and beat the milk and egg together in it; then pour the mixture as evenly as possible over the crumbs and apples.
Bake at 425℉ (220℃) for 15 minutes and then at 350℉ (180℃) for another 35 minutes, or until done.
The pie may be served with whipped cream.