Deep-Dish Apple Pie
You can use almost any kind of apple, or a mixture of apples, for this American classic. Make it a family affair and visit an orchard to pick your own. It is a great way to spend a day and save money, too.
2 ready-made frozen pie pastry sheets
2 Tbsp lemon juice
6 cup peeled, sliced apples
2/3 cup plus
1 Tbsp sugar
1/8 tsp salt
1/4 tsp ground allspice
1/2 tsp cinnamon
1/4 tsp ground cloves
3 Tbsp all-purpose flour
2 Tbsp butter, cut into pieces
Preheat oven to 425°F. Fit one sheet of pie pastry into a deep-dish pie plate. To prevent tearing the pastry, roll sheet around a rolling pin; unroll over pie plate.
Combine lemon juice and apples in a large bowl. Add 2/3 cup sugar, salt, allspice, cinnamon, cloves and flour; toss well.
Spread apple mixture over piecrust in dish. Dot with butter. Arrange second pastry sheet over apples. Press to lightly seal edges. Trim overhanging crust.
Make 4 slits in top crust; sprinkle with remaining sugar. Bake for 20 minutes. Reduce heat to 350°F. Bake until filling bubbles, about 30 minutes longer. Let pie cool completely before slicing.
An apple corer will speed up preparation time. Peel apples, then set the corer on top of each apple. Press firmly and the apple slices will fall away from the core.