Recipes vary tremendously and so do the results due to the moisture in the apples. The flour will thicken the filling somewhat. (a lot of homemade pies are too juicy.) Also the amount of cinnamon and sugar can be varied to taste.
2 lbs. tart apples (Cortland, Granny Smith etc.)
1 - 1 1/2 cups sugar more or less
Pinch of salt
1 - 2 teaspoons cinnamon
1/2 teaspoons ground nutmeg
2 - 6 tablespoons flour (depends on how “wet” the apples are)
1/2 teaspoon grated lemon peel
1 tablespoons lemon juice
1 - 2 tablespoons butter
Peel, core and slice apples, into bowl of water to which some (1/4 cup, approximately) lemon juice or vinegar has been added to keep apples from turning brown while preparing crust. Or use store bought
Cuisinart pie crust:
3 cups flour
1/4 teaspoon salt
15 tablespoons cold butter cubed - or 7 tablespoons cold butter and 7 - 8 tablespoons vegetable shortening (Crisco)
4 - 8 tablespoons ice water
Whiz in food processor until dough just forms ball, then stop and remove from cuisinart pat flat, chill for a half hour or more and roll out on floured board. Use half for bottom crust and half for top crust. (Roll between sheets of Saran Wrap to avoid sticking.)
A little lightly beaten egg and pastry brush helps glue the crust edges together - flute by hand or use the tines of a fork to crimp.
Combine apples with the other ingredients. Pour into crust. It should be high in the center, as the pie cooks the center will slump down. Dot with the butter.
Bake at 375 degrees for 30 - 40 minutes or until done. Let the pie rest for at least a half hour to allow the filling to set a bit.