Easy Apple Pie

Highly-flavored, tart apples are ideal. We recommend: Jonathan, Idared, Melrose, Winesap, Spartan, Yellow Delicious. A mix of several of these varieties adds to the flavor.

You'll need 6-12 apples for the pie.

For 9" Pie
Pre-made pie crust dough
½ cup granulated sugar
½ cup packed brown sugar
1 tsp. cinnamon
6 to 7 cups of peeled and chopped apples (approx. 3 lbs. of apples or 6-7 Jonathans)
1½ tbsp. butter
2 tbsp. flour
½ tsp. lemon juice

Unroll pie crust and follow directions provided.

For filling: Sprinkle lemon juice on chopped apples. Mix sugar, cinnamon and flour separately then combine dry ingredients with apples. Fill bottom crust with apple/flourmixture. Drop dollops of butter on top. Moisten edges of bottom crust and cover with top crust. Press the edges together and crimp so they are sealed. Cut slits in the top crust. Sprinkle with sugar.

Cover edges of crust with strips of aluminum foil to prevent over-browning (optional).

Bake ½ hr. at 375 and ½ hr. at 350. Cook until apples are tender using a toothpick to test for tenderness. If after an hour, the pie is not done, reduce heat to 250 and cook until apples are tender.

Suggestion from the Ohio Valley: Serve with a slice of cheddar cheese.