Simple Midwestern Apple Pie
Butter or use non-stick spray on a 9" pie pan and line it with crust.
Slice enough apples thinly (about 1/4" thick) to fill the pie pan 3/4 way up the sides.
Dot the apples with 1/2 of the butter and sprinkle with 1/2 of the sugar and spices.
Overfill the crust with remaining apples. I like to fill my pie to the point that pieces could almost start falling off or about a 4 inch mound over the top of the pie pan. It takes about 5 or 6 good sized apples usually.
Dot the apples with the remaining butter, spices, and sugar.
Cook for 15 minutes at 450° and then turn the oven down to 350° and cook for an additional 45 minutes until bubbly. I don't need a foil ring for the crust when using this method.