Ingredients:

store bought pie crust (or make from scratch)

tart apples – 6 to 10 depends on size of apples and the size of your pie tin

sugar

cinnamon

butter - cut each tablespoon into four cubes

flour

 

Instructions:

1. Bring pie crust to room temperature

2. Lightly flour bottom of pie tin

3. Lay one pie crust into pie tin and gently form to pan being careful not to stretch the crust

4. Poke holes in crust with fork

5. Peel apples and cut into very thin slices

6. Layer into crust:

   1. Thick layer of apple slices,

   2. Sprinkle with ¼ cup of flour (or a little less)

   3. Sprinkle with 1/3 cup sugar

   4. Dust with cinnamon

   5. Arrange 8 to 10 butter cubes on top

7. Repeat layers until mound is a couple of inches above pan

8. Cover with second pie crust and pinch all around the edges to seal

9. Cut slices in top to vent

10. Wet top of the pie crust with water and sprinkle with a sugar cinnamon mixture

11. Cover pinched edges with foil as they will cook faster than the rest and will burn

12. Bake in a very slow oven (325) for at least an hour; once the crust starts to look golden, remove foil from edges and continue to bake until crust is golden brown all over

13. Cool before cutting

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