6-10 baking apples (For apples that hold their shape, use less; for apples that cook down, use more)
Crust (make your own or buy pre-made)
1 C sugar
1 teaspoon rounded cinnamon
1 Tablespoon rounded tapioca (for thickener)
1 pinch ground ginger
1 pinch ground cloves
1 pinch allspice
1 pinch ground nutmeg
2 Tablespoons milk or cream
lemon juice
Peel and slice apples, putting them in lemon water to prevent oxidization and to provide a little tartness. Slice thin for firmer apples that hold their shape when cooked, such as Lewis Incomparable, and slice thick for varieties that cook down, such as Worchester Pearmain or Summer Gold. Preheat oven to 375. Prepare crust and place bottom crust in pie pan, letting it hang over the edge. Remove apple slices from lemon water and toss in a bowl with sugar, cinnamon, tapioca, ginger, cloves, allspice, and nutmeg. Arrange apples slices so there are no gaps or empty spaces. Brush on milk or cream on bottom crust as glue, and place top crust over apples. Using a fork, apply pressure around the edge to seal. Fold bottom crust over top crust, and make your way around the edge, pinching to seal. Cut slits in the top crust to allow steam to vent out. Sprinkle pie with cinnamon, sugar, and Vietnamese cinnamon, to taste. Place in preheated oven for about 1 hour, or until bubbles and steam come out of the vents.
Recipe from:
Seed Savers Exchange
