Apple Pie

For this recipe we like to use a mixture of the standard Granny Smith apples and either Fuji or Gala apples. The family does not like them to tart but wants a bit of crunch to the apples.

Ingredients

• 6 apples, peeled, cored and sliced to about 1/4-3/8" thickness.
  
• 3/4 cup sugar
  
• 2 tablespoons all-purpose flour
• 1/4 tsp salt
• 1 teaspoon ground cinnamon
  
• 1/4 teaspoon ground nutmeg
  
• 2 teaspoons butter
  

Process

Preheat oven to 350 F

Use the Basic Pie crust recipe. Roll out the bottom crust and transfer to a 9 inch pie pan. Do not trim the crust yet.

Combine the filling ingredients and toss in a bowl to cover the apples well. Layer the apples into the bottom crust so there fewer open spaces between the apples (this will reduce shrinkage from the top crust).

Roll out the top crust and apply to the top of the pie. Cut two to four steam vents in the top of the crust. I usually make four diamond shaped cuts about 1 inch long. Crimp the top crust to the bottom crust using a spoon or knife edge just press it to the pie rim all the way around. This will seam the two crust together. You can then trim off the excess from the top and bottom crust. Bake for 45 minutes. Cool with a cloth on top to prevent the filling from retracting too far from the crust.