Cook’s notes: This is a truly amazing pie. Roll the top crust out, because you have a lot of apples to fit in there! This pie is a hit at Thanksgiving or any holiday.
Pastry for a 9-inch double crust pie (I use two store-bought pie shells without lard)
2 Tbsp all-purpose flour
1 Tbsp brown sugar
1/4 tsp salt
1/2 tsp ground cinnamon
9 apples — peeled, cored and sliced: use 3 Fuji, 3 Granny Smith, and 3 Gala apples
1 Tbsp lemon juice
1 Tbsp butter
Heat oven to 425 F.
In a large bowl mix together flour, brown sugar, salt, and cinnamon. Add apples and lemon juice. Toss until apples are thoroughly coated. Allow mixture to sit for 10 minutes.
Pour apples into pastry-lined pie plate (bottom shell). Dot with butter. Cover with top crust. Seal edges and cut steam vents in top crust.
Bake in preheated oven for 35 to 45 minutes, until crust is golden brown.
Adapted from a “No Sugar Apple Pie” recipe