Apple Pie

A recipe for a double-crust pie. See this post for the pie crust recipe.

  • About 7 or 8 cups of chopped apples (I like to use sweet ones and then I can use less sugar)
  • 1 cup sugar (or 1/2 if you have sweet apples)
  • 1/4 cup flour
  • 1 tsp cinnamon
  • 1/4 tsp nutmeg
  • 1/4 tsp allspice
  • 1/4 tsp ground cloves
  • 1/4 tsp salt
  • 1 tablespoon cider vinegar, or regular white vinegar
  • 1/4 cup citrus juice (apple, orange, etc)
  • 1 tsp vanilla extract
  1. Peel, core and coarsely chop your apples. I have no time or inclination to carefully slice them, if you do, go for it, but it is not necessary.
  2. Mix sugar, flour, spices, salt in a small mixing bowl.
  3. Mix together the juice, vinegar and vanilla and sprinkle over the chopped apples in a large bowl and mix. Then sprinkle the spice mixture over the apples and mix. Then turn out into pie crust.
  4. Place the top crust on the pie and pierce in a few places.
  5. Bake your pie at 400 degrees for 50-60 minutes until the crust starts to brown and/or the mixture starts bubbling up through the crust a bit.

Hint: Place a cookie sheet covered in tinfoil on the lowest oven rack (not on the same rack as the pie) to prevent any overflow from reaching the bottom of the oven–easy cleanup!

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