10cupsheirloom applescored and chopped into 1/2-inch slices or so
1/8 - 1/4cupflourRiper apples will use a bit more flour. "Green" ones will use less
3/4cupsugarLess if the apples are very sweet. Mine were not
1/2teaspoonsaltFlavored salt works well too
1teaspooncinnamon
1pinch1/8 teaspoon nutmeg
1pinch1/8 teaspoon cloves
1tablespooncider vinegar or lemon juice
1recipe double crust pie dough
1egg white mixed with a sprinkle of waterIf you don't have eggs you can use milk or cream
Instructions
Combine all of the ingredients, except for the crust and egg white, in a large bowl. Mix well with a spoon until the apples are well coated, digging deep to get all of the loose bits at the bottom.
Preheat the oven to 425 degrees F. Roll out one half of the pie crust and place in a 9'' pie dish.
Pour the apple mixture into the pie dish. Brush the rim of the pie dough with a bit of water to help the top and bottom crust seal together.
Roll out the second half and lay on top. Trim the edges and crimp them with a fork, or give them a ridged look with your fingers.
Paint the top with egg wash and cut vent holes with a knife. Sprinkle a little extra sugar on top if you'd like.
Cook in the oven at 425 degrees F for 20 minutes, then reduce the heat to 375 degrees F and cook for 45 - 55 minutes more.