Apple Pie Filling

Apple Pie.  Oh my.
Tegan likes her lemon meringue pie, but my all-time favourite dessert has to be apple pie. Steaming hot out of the oven with a scoop of vanilla ice cream. 
Quintessential. Sublime. Ambrosia.
I've blogged two different crust recipes.  Either one will work with this.


Apple Pie Filling
8 cups peeled, thinly sliced tart apples (2.5 lb)
1/2 cup sugar
3 tbsp flour
1 tsp to 1 tbsp cinnamon (to taste)
1 tsp butter


Roll out dough as described in traditional pie or vodka pie crust recipe and place in pie plate.

In large bowl, toss apples with sugar, flour, cinnamon and butter.
Pour into a pie shell.
Brush pastry edge with water. (You can use your fingers, dipped in water to do this. It will help "glue" the top and bottom crusts together.)

Roll out remaining dough and place over filling.  I like to "fold" the dough into quarters and make my steam vents at this point with a sharp knife.  It's the way my mom did it.

You can see the vent holes I made as I "unfold" the dough over the filling.

Press edges together to seal.

You could cut steam vents in the centre of pie at this point, if you prefer.

Trim the excess dough from around the edge.
Bake in bottom third of oven.  Bake at 425º for 10 minutes.  Reduce heat to 350º and bake another 40 minutes until golden, filling is bubbly and apples are soft when pierced with a knife (through the vent).
Let cool on rack.  If you can wait.