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).
- 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.
- Mix sugar, flour, spices, salt in a small mixing bowl
- Sprinkle the juice and vinegar 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.
- Place the top crust on the pie and pierce in a few places.
- 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!