Old-fashioned Apple Pie

I realize it has been awhile since I have posted, but we have been so busy lately! Among many other things, we have been busy preparing for our first time hosting Thanksgiving! My in-laws are coming into town and we are super excited (and a little nervous) to take on the big job of preparing the Thanksgiving feast. In planning what pies to make, we decided to nix poor Apple Pie. I felt bad for the pie, so I decided we'd just have to make one before Thanksgiving! So Sunday my sister came up, which gave me an excuse to bake a pie, and we tried Martha Stewart's "Old-fashioned Apple Pie". This is your traditional, double-crust, heaping apple pie and it was delicious! If you've decided to keep on Apple Pie for Thanksgiving, give this one a try!

I suggest using the deepest pie pan you have, since this calls for a dozen apples. Yes, a dozen. If you don't have a very deep one it will be fine (since it shrinks so much in the oven), you'll just have to be very careful about piling them in and then make sure your top crust really holds them in.

Old-fashioned Apple Pie

Pie dough, chilled (double crust)

12 Granny Smith apples, peeled, cored, and sliced

1/4 c. flour, plus more for dusting

3/4 cup sugar, plus more for sprinkling

Zest and juice of 1 lemon

1 1/2 tsp. cinnamon

1/2 tsp. nutmeg

Pinch ground cloves

2 T. unsalted butter, cut into small pieces

1 large egg, beaten

Preheat oven to 375 degrees. In a large bowl, combine the apples, sugar, lemon zest and juice, flour, and spices. Toss well. Set aside.

On a floured surface, roll out pie dough into 2 large circles. Press one into the pie plate. Spoon the apples into the pie plate. Dot with butter, and cover with remaining pastry circle. Cut several steam vents across the top. Brush with beaten egg and sprinkle with sugar.

Bake until crust is brown and juices are bubbling, about 1 hour. Let cool on a wire rack before serving.

Source: Adapted from Martha Stewart