Apple Pie

This recipe has an inordinately large number of apples in it.  It’s the way I like it and make an impressive showing (which sadly this photo does not show from this angle) when presented.

Servings: 6-8

1. Ingredients:

• Pie crust for a double-crusted pie from scratch or 1 box (2 crusts) Pillsbury Pie Crust

• 8-9 small Granny Smith apples, peeled, cored and sliced – approximately 8 cups

• 1 ¼ cups sugar

• ¼ cup flour

• 1 ½ t. cinnamon

• ¼ t. ground clove

• ½ t. fresh-grated nutmeg

• 1 T. butter

Instructions:

1. Preheat oven to 375 degrees.

2. Take pie crusts out of fridge and bring to room temperature according to package directions.

3. In the meantime, peel core and slice apples (I have an apple peeler-corer-slices, which makes this a pie I make regularly.  Peeling and coring all those apples is a bit more time-consuming without it.) and place in a large bowl.  Add sugar, and next 4 ingredients (sugar through nutmeg) and stir until apples are coated.

4. Unroll 1 pastry into a 9” pie plate.  Scoop apple mixture onto pastry.  Make sure that apples are inside the pie plate with plenty of pastry to attach to the upper crust.  The apples will be mounded quite high in the center.  They will collapse down a bit while baking.

5. Divide the butter into 4 or 5 pieces and sprinkle on top of apples.

6. Place remaining pastry on top of apples.  Crimp edges of the 2 pastries to seal, pushing back into the pie any apples that are hanging over the side.  Flute edges.

7. Cut slits in the top crust to vent steam, brush with a small amount of milk or an egg wash for a shinier crust and place foil around the crimped edges to prevent them from burning. 

8. Place in oven for 25 minutes.  Remove foil and bake for another 20 minutes or until crust is golden.  Cool. Serve.