9-inch (23-cm) unbaked pie crust, plus extra crust for top crust or pie crust art
6 cups apples
3/4 cup sugar
1/4 cup flour
1 TB lemon juice
1/2 tsp cinnamon
Preheat oven to 425°F (220°C).
Peel, core, and slice the apples. Place in a bowl and add sugar, flour, and lemon juice, and cinnamon. Let sit for 10 minutes so juices release, stirring occasionally.
Pile the fruit into the pie crust, heaping it higher in the middle.
Roll out additional pie crust. Here are some options:
— Make a traditional double-crust pie. Place top crust on fruit and pinch the edges or use a pastry wheel to make a tight and pretty border. Cut some slits in the top to allow steam out, or use a pie bird.
— Make pie crust art, using cookie cutters or a knife to cut out different shapes, and place the shapes on top of the fruit.
Bake the pie for about 30 minutes, then lower the oven to 325°F and bake for an additional 30 minutes, until apples feel tender and juices are bubbling around the edges.
Tips from Jane
— I tend to use Cortland or Macoun apples, but any tart apple will do. I’ve used Granny Smiths during the winter when choices are limited. One medium to large apple will give you about one cup of apple slices.
— This is one of the few pies where I actually prefer a top crust. An alternative is to use a crumb topping.
— Since I like to fill my pies with lots of fruit, they sometimes spill over. To protect your oven, place an old baking sheet, some aluminum foil, or a drip-catcher on the bottom rack of the oven to catch the drips.