• 4 granny smith apples. peeled and sliced
• 5 fuji apples, peeled and sliced
• 6 tbsp butter
• 1/3 cup flour
• 3/4 cup sugar
• 1 tsp vanilla
• 1 heaping tsp cinnamon
• 1/2 tsp allspice
• 1/2 tsp nutmeg
• 1/2 tsp ginger
• 1/2 tsp salt

In large skillet, melt butter. Add fuji apples and saute briefly. Add granny smith apples, sugar, flour, vanilla, and spices. Cook about 5-5 minutes until syrupy. If you’re smart, allow filling to cool to room temperature.

Roll out pie crusts and place first crust in pie plate. Fill pie plate completely. Top with second crust and crimp edges to seal.

Place on cookie sheet – it will boil over – and bake at 425° for about 45 minutes.

Serve warm or at room temperature.

Pie Crust

• 2 cups flour
• 1/3 cup pastry/cake flour
• 2 sticks butter, frozen
• pinch salt
• 2 tbsp sugar
• 1/2 cup ice water

Using a food processor, add flours, salt, and sugar. Pulse to mix.

Chop up frozen butter and add. Pulse until butter is incorporated and mixture looks grainy.

Slowly add ice water and pulse until mixed.

Turn out onto counter. Press and form mixture into two disks . Wrap in plastic and refrigerate about an hour to allow the flour to properly absorb the water and to relax the gluten.

Roll out crust and proceed with recipe.