Apple Pie

Peel, core, and slice a little thicker than 1/4 inch:

3 lbs apples ( 6 to 8 medium-large)

Measure 7 cups. In a very wide skillet or pot, heat over high heat until sizzling and fragrant:

3 tablespoons unsalted butter

Add the apples and toss until glazed with the butter. Reduce the heat to medium, cover tightly, and cook, stirring frequently, until the apples are softened on the outside but still slightly crunchy, 5-7 minutes. Stir in:

3/4 cup sugar

1/2 teaspoon ground cinnamon

1/4 teas. allspice

1/8 teaspoon salt

Increase the heat to high and cook the apples at a rapid boil until the juices become thick and syrupy, about 3 min. Immediately spread the apples in a thin layer on a baking sheet and let them cool to room temp.

preheat to 425

Pour apple mixture into the bottom of the crust. Brush the over hanging edge of bottom crust with cold water so you can seal the top crust to it. Place the top crust on and cut holes to vent. Bake until crust in browned and filling begins to bubble. 40 to 50 min.

You can make this pie using a pre-made pie crust. I make mine from scratch but did not post that. If you are interested in my pie crust leave a comment and I will post it.