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“Heirloom Apple Pie”

Prep Time30 mins
Cook Time1 hr 15 mins
Total Time1 hr 45 mins
Servings: 1 9-inch pie serving 8-10


  • 10 cups heirloom apples cored and chopped into 1/2-inch slices or so
  • 1/8 - 1/4 cup flour Riper apples will use a bit more flour. "Green" ones will use less
  • 3/4 cup sugar Less if the apples are very sweet. Mine were not
  • 1/2 teaspoon salt Flavored salt works well too
  • 1 teaspoon cinnamon
  • 1 pinch 1/8 teaspoon nutmeg
  • 1 pinch 1/8 teaspoon cloves
  • 1 tablespoon cider vinegar or lemon juice
  • 1 recipe double crust pie dough
  • 1 egg white mixed with a sprinkle of water If you don't have eggs you can use milk or cream


  • 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.