We love this pie. The cookbook was a gift from my dear friend Linda, Memories of a Midwestern Farmer. The author states:
“The two most common mistakes people make with apple pie are using too much sugar and overwhelming the subtle flavor of the apples with spices. A dash of lemon juice helps to eliminate the syrupy taste that ruins a pie. As much as I like sweet spices, nutmeg, clove, and allspice have no place in an apple pie. Cinnamon is enough. Taste your filling as you are making it – apples vary in sweetness. Skinny pies always look sad to me, so I pour the apples into the crust and use my hands to gently pile up as much fruit as I can”
Double-Crust (I use the crust recipe from BH&G)
2 cups all-purpose flour
1/2 tsp salt
2/3 cup butter
8-11 tbls cold water
1. Stir together flour and salt. Using a pastry blender, cut in butter until pieces are pea-size.
2. Sprinkle 1 tablespoon of the water over part of the mixture; gently toss with a fork. Push moistened dough to side of bowl. Repeat, using 1 tablespoon water at a time, until all the dough is moistened. Divide in half. Form each half into a ball. (I skip the last two parts because I do a crumb topping and Dan likes his crust thick)
3. On lightly floured surface, flatten dough ball. Roll from center to edges into 12-inch circle.
4. To transfer pastry, wrap it around the rolling pin; unroll into a 9-inch pie plate. Ease pastry into pie plate, being careful not to stretch pastry. Transfer filling to pastry-lined pie plate. Trim pastry even with rim of pie plate
Peel and core 7 medium apples, each cut into eighths. Add 1 cup of sugar, 3 rounded tablespoons of flour, 1 teaspoon of cinnamon, and 2 teaspoons of lemon juice. Toss to miss well. Line the bottom of a deep dish 9-inch pie pan with an unbaked pie crust.
1/2 cup brown sugar, packed
3 tbls butter
Cut in butter until it's mixed well and butter is pea-size. Pour on top of filling
Bake at 400 degree for 1 hour. Put aluminum foil around the edges during the first 40minutes.
It's the best pie I've ever had. Try it! And I recommend the cookbook too. I'm pretty sure with the link above you can browse through the entire book.