Grandmom Souders' Apple Pie
(From the kitchen of my mom, Barbara Souders)
Ingredients:
8-10 medium (or large) Granny Smith and Braeburn apples
3/4-1 c. sugar
2 T flour
1 t cinnamon
1/4 t nutmeg
dash salt
2 T butter (cut on top)
Peel, core, and slice apples to desired thickness (I usually manage 16 slices per apple). I put the apples in two different large bowls (as this will make two pies) so that I have room to add the ingredients and toss to mix.
My mother always made her own pie crusts--the thinner the better--and I am an utter failure at pie crusts.... so I have always resorted to store-bought crusts. The filling is what makes it delicious anyway.
Heap the apples (and the other ingredients) into the pie shell, cut a T of butter on each pile of apples, top with another crust, manhandle the lot to seal the crusts, then cut slits in the top.
Cook 50 minutes or until done. (I use a pie shield for the edges plus usually end up adding aluminum foil to the top of the pie about midway through.) I wait until I "hear" the pie juices and the pie is nicely browned.