Apple Pie

2 prepared or homemade pie crusts to fill and cover a 9 inch pie pan
6 medium apples (I use 3 Jonagold and 3 Granny Smith)
3 teaspoons lemon juice
3/4 cup sugar plus more for sprinkling on top of crust
3 tablespoons all-purpose flour
1/2 teaspoon ground cinnamon
Pinch of salt
3 pats of butter :)
1 tablespoon of half & half or heavy cream

Preheat oven to 375 degrees F.

If making homemade crust, roll out dough as normal to about a 12 inch circle and press into 9 inch pie pan.
Peel, core and slice apples.  Toss with lemon juice and add sugar, flour, cinnamon and salt.  Toss again until all apples slices are coated. 

Pour apple mixture into prepared pie shell.  Top apples with 3 pats of butter.

Roll out second pie crust to about an 11 inch circle and transfer carefully over fruit mixture.  Trim edges and fold under other crust to seal.  Crimp edges of crust (no need to get fancy here!). 

With a sharp knife, cut a few slits in the middle of the pie crust.  DON'T FORGET THIS STEP!  (I speak from experience and it wasn't pretty -- the clean-up that is) 

Brush cream over crust and sprinkle with sugar.  I sometimes grind up a cinnamon stick and mix it with the sugar.

Bake about 50 minutes or until crust is golden brown and the juices are beginning to bubble.  It is really important that the juices bubble so that your filling will set up as the pie cools.  You can see from my picture that I got distracted and the juices really bubbled! 

Remove from oven and cool on a wire rack a few hours before eating -- I can't ever seem to wait that long!

Happy pie making!!