A classic pie and many variations as to the kind of apples to use.
I usually use a few different kinds of apples like Gala and Macintosh and might add a couple Granny Smith but usually do not use just one type of apple. I think it helps to add more flavor.
You will need one recipe of pie crust (see Pie Crust Pie Crust for the bottom and top crusts).
I also like to have a full pie with lots of filling and will use about 8 or 10 apples.
Peel and core the apples and slice into pieces not too thin into a large bowl.
Add sugar about ¾ cup I will use brown sugar often or half of white and brown. Use whatever you have.
Can also add some maple syrup for added flavor.
It can also be good t add about ¼ cup of flour and mix this will help make the filling a little thicker with all the juices from the fruit.
Some spices like cinnamon, cloves a little nutmeg if you like.
Roll out the bottom crust and place in the plate, wet the edges, add the filling, roll out the top crust with air holes, place onto the filling and seal the edges and trim (you can see from the pics my edges are pretty rustic!!)
I often drizzle a little cream or half and half onto the top as well as sprinkle some sugar.
Bake the pie at 425F for about 25 – 30 minutes then reduce the heat to 350F and bake another 25 – 30 minutes you will see if it is bubbling and crust is brown.
Bon Appetit!