Apple Pie

This recipe from Living on a Dime was just the thing for the first recipe made with the 20 pounds of apples we picked this weekend. Sweet, but not too sweet, it complemented the slightly salty pie crust perfectly. Other than omitting the nutmeg in favor of more cinnamon, I followed the recipe precisely as written. I used a combination of Ida and Mitsu apples.

Apple Pie

6-7 cups of medium apples, cored, peeled and thinly sliced
1/2 cup sugar
1/4 cup brown sugar
1/4 tsp. salt
3/4 tsp. cinnamon
1/4 tsp. nutmeg
2 Tbsp. flour
2 Tbsp. butter
double pie crust

Mix all ingredients in a large bowl except the butter. Pour into the pie crust. Dot with chunks of the butter and top with the other crust. Cut steam slits in the top crust and sprinkle the top with sugar. Bake at 450 degrees for 15 minutes. Then turn down to 350 degrees and bake for 35-45 minutes, until apples are tender and juices are bubbling nicely out of the steam slits.