Here is the recipe for a 9 inch pie:
Place bottom pie crust into pie plate. (Store-bought is pretty good these days. I’ll put up the pie crust recipe later though.)
Peel, core, sliced thinly into a bowl:
- 5-6 cups of apples (enough to fill pie dish)
Combine and sift over the apples (and stir with your hands):
- 2/3 to 1 cup white or brown sugar (depends on sweetness of apples)
- 1 to 1 1/2 tablespoons cornstarch (depends on juiciness of apples — maybe even 2 Tbsps!)
- 1/4 teaspoon cinnamon
- 1/8 teaspoon nutmeg
- 1/2 to 1 teaspoon vanilla (depends on flavor of apples)
PREHEAT OVEN TO 450 DEGREES.
Place mixture tightly packed into pie crusted pie plate.
Dot with 1 1/2 tablespoons butter (optional).
If apples are older and lack flavor, add:
- 1 tablespoon lemon juice
- 1/2 teaspoon grated lemon rind
If apples are very old and dry, add:
- 2 tablespoons water or cream
Cover the pie with the second crust and crimp the edges with a fork. Cut designs in top. (Or just make some holes for steam to escape.)
Brush the top lightly with milk (if you don’t have a pastry brush, pour milk into a saucer, dip a small piece of paper towel in milk, and trail it over the crust).
Sprinkle a tiny bit of white sugar over the crust.
PUT A BAKING DISH underneath the pie plate to catch the overflow. Best if you can put the pie into the exact center of the oven, and put the baking dish on a different rack below the pie plate’s rack.
Bake the pie in 450 degree oven for 10 minutes.
Turn heat down to 350 degrees.
Continue baking until “done”, approximately 45 minutes to 1 hour TOTAL.