2 Tbsp. butter
6-8 Granny Smith apples, pared and thinly sliced
1/4 tsp. cinnamon
1/4 tsp. cloves
1/4 tsp. nutmeg
1/2 tsp. salt
1/2 cup sugar
1/4 cup flour

  • melt butter and saute apples with spices and sugar for 10 minutes in a large pot or dutch oven
  • remove from the heat and stir in flour
  • rest while making the pie crusts

1 egg
1 Tbsp. water
2 pie crusts

  • beat egg and water to make an egg wash
  • line deep pie dish, brush with egg wash, and fill with apples
  • top with second pie crust, seal edges, and cut slits to vent
  • brush top crust with egg wash and let dry before covering edges with foil or a crust protector
  • bake at 400°F for 25 minutes with foil/protector
  • remove foil/protector and bake for 15 minutes until crust is golden brown and filling is bubbling

source: Betty Crocker (1981 ed.), modified to pre-bake apples to avoid large gap between crust and filling (also using less sugar to avoid an overly-sweet pie)

11/20/21: mini pies:

  • Make 2 pie crusts and cut 4.5” circles to line muffin pan wells, with extra crust left over to cut decorations instead of top crust.
  • Reduce apples to 4, and cut very small (cut apples into 1/8ths, slice each chunk into 3-4 thin slices lengthwise, then cut into thirds crosswise). Do not reduce other ingredients so filling is more intense to compensate for increased crust-to-pie ratio.
  • Bake at 400°F for 20-25 minutes until the crust is browned.
  • Makes 12 mini pies.