Simple Midwestern Apple Pie
By: Cityfarmgirlpdx
Published: Sunday, November 21, 2010 - 11:30am

Ingredients




9 inches Pie crust for a double crust pie
Apples, cored and halved (don't worry about peeling them, we're going rustic remember)
3 tablespoons of Butter
1 tablespoon cinnamon
1 tablespoon pumpkin pie spice
3/4 cup sugar

Preparation

1 Butter or use non-stick spray on a 9" pie pan and line it with crust. 2 Slice enough apples thinly (about 1/4" thick) to fill the pie pan 3/4 way up the sides. 3 Dot the apples with 1/2 of the butter and sprinkle with 1/2 of the sugar and spices. 4 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. 5 Dot the apples with the remaining butter, spices, and sugar. 6 Cover with the second layer of crust and cut holes in the top for ventilation (see the picture) 7 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.

About


This pie is adapted from my grandma's old church cookbook.  It's not overly sweet in my opinion and that apple flavor really shines through