American Apple Pie

From fresh from the orchard hand picked apples... and all natural ingredients. There's nothing you can't love about this all american classic, apple pie! We start with yes, all natural fruit filling. I promise you that... and so worth the extra effort. So my parents along with my in-laws live and work in the orchards that surround the rural little town that hardly shows up on the map. During harvest we get bins of fresh off the tree fruit. And pie is a favorite use of any fruit, especially apples.

Ingredients:

Double- Crust Pastry

1/2 cup sugar (I prefer coconut sugar or raw cane sugar)

1/4 cup all-purpose flour

1/2 teaspoon ground cinnamon

1/2 teaspoon ground nutmeg

1/8 teaspoon sea salt

8 cups thinly sliced peeled & cored apples (I like to use granny smith)

2 tablespoons butter (never use margarine)

Heat oven to 425ºF.

Prepare Double-Crust Pastry. Mix sugar, flour, cinnamon, nutmeg and salt in large bowl. Stir in apples. Turn into pastry-lined pie plate. Dot with butter. Trim overhanging edge of pastry 1/2 inch from rim of plate. Roll other round of pastry. Fold into fourths and cut slits so steam can escape. Unfold top pastry over filling; trim overhanging edge 1 inch from rim of plate. Fold and roll top edge under lower edge, pressing on rim to seal; flute as desired. Cover edge with 3-inch strip of aluminum foil to prevent excessive browning. Remove foil during last 15 minutes of baking. Bake 40 to 50 minutes or until crust is brown and juice begins to bubble through slits in crust. (Serve warm and always with vanilla ice cream if at all possible.)