How do you like them apples?...A LOT!

Saturday afternoon a neighbor boy stopped by to chat and happened to mention that he and his sister was taking a walk down the road to pick up "drops" of Northern Spy apples for his mother. Now those of us who are die hard pie makers know that Spies make the best apple pies! And the thought of getting a bunch for free is akin to winning the lottery...well, almost. So, of course, I invited myself and daughter, Paige, along.

I ended up getting, oh probably a half a bushel. Enough to make some fresh apple pies, apple pie kits and perhaps some applesauce if I'm not "appled out" by that time. Now upon viewing these luscious beauties you may think they're not so pretty...but I do. You see the spots are evidence of what I already knew...the apples were grown organically. Living in the heart of orchard country, it is still hard to find organically grown fruit. I'm lucky enough to have a neighbor who not only grows Spies, but grows them organically! Yippee!

Now that you know what apples make the best pies...want to know the best recipe? It's fairly simple and one that has been used by atleast three generations in my family.

First the crust (taken from Woman's Home Companion Cook Book circa 1942--the one my grandma used)

** Preheat oven to 425 degrees.

2 cups flour
1 tsp salt
2/3 c. shortening (I prefer the butter flavor...and usually use a bit more than 2/3 c.)
Approx. 6 Tbs. Ice water
• Sift flour with salt into a medium to large bowl. Add shortening and "cut" into flour until mixture looks crumbly. Add ice water a couple tablespoons at a time until the dough starts to hold it's shape.
• Now at this point most crust recipes would tell you to refrigerate the dough. I've found that it becomes harder to work with and you don't want to overwork the dough. So I leave it out while I peel my apples and prepare the filling.

The filling:
•Peel and core 4-6 apples, depending on how big the apples are and how packed you want your pie. I slice the apples fairly thin because I like how the tender apples almost melt in my mouth, but if you like a bit more substance or chew to your pie, slice them thicker.

1 tsp cinnamon
3/4 - 1 c. sugar
1/4 tsp. salt
2-3 Tbs. flour

•Mix above ingredients.
• Roll out your pie crusts. Keep in mind that you will be making a bottom and top crust, so cut the dough ball in half.
• Once the bottom crust is in the pie plate. Pour half of sugar mixture on the bottom. Place the apples on top of that. Sprinkle remaining sugar mix over apples. To add a little richness, you can slice butter and dot butter across the top of the apples and sugar.
• Put top crust in place, secure the edges.
• Cut a few slit on the top crust.
Optional egg wash:
Beat one egg and with a pastry brush, paint on the egg across entire top crust. Then using approx. a tablespoon of sugar, very finely sprinkle sugar across the middle of the pie, staying away from the edges (they'll burn).

Bake for approximately 30 minutes or until you start to smell the pie and can see the filling bubbling through the crust.

Enjoy!