BEST DEEP DISH APPLE PIE

Steps:

• 1. Prepare a double crust for a deep dish 9" pie plate.
• 2. Peel, core, and slice the apples. You'll want about 9 cups of prepared fruit. Place the apple slices in an extra large mixing bowl.
• 3. Sprinkle the lemon juice over the apple slices, and toss to coat. Set aside.
• 4. In a small mixing bowl combine the sugar, spice, and cornstarch. Stir the sugar mixture into the apples until the slices are well coated. (A wooden spoon works great for this.)
• 5. Mound the coated apple slices into the crust in the pie plate, slightly higher in the middle.
• 6. Dot the top of the apple slices with the pats of butter.
• 7. Lay the top crust over the filling, and gently crimp the edges to seal. Make a few shallow cuts in the top crust, in any pattern you like, to allow steam to escape.
• 8. Bake at 425* for about 50 minutes. The pie is done when the crust is golden brown, and the juices are bubbling out through the slits in the crust.
• 9. NOTES: I like to sprinkle the top of the crust with cinnamon-sugar before baking. If the crust is getting too dark too soon, reduce the heat to 350* for the remaining time. You may need a few extra minutes of baking time. You may use any combination of apples you like, or simply use all tart apples -- whatever you prefer. If I'm in a hurry, I don't bother to peel the apples! A corer-slicer tool is very helpful, and makes short work of the prep. Whole wheat crust is very good with this pie -- we actually liked it better than regular crust. This recipe is easily made gluten free by using a GF pie crust. (I recommend Pillsbury GF pie dough!)