This is the pie that began the bakery at Russell Orchards. Today we use the same recipe, still mixing the dough in small batches so that we can maintain quality and consistency. This will make a spicy pie that is not too sweet. More sugar may be added if a sweeter pie is desired.
Preheat oven to 425 degrees
Pastry for a double-crust pie
3 pounds firm, tart, apples
½ cup sugar (add another ¼ cup for very tart apples)
1½ teaspoons cinnamon
¾ teaspoon nutmeg
1 tablespoon butter (optional)
1. Peel and core apples, slice thinly into a large mixing bowl. Mix sugar, flour and spices together then toss with the apples.
2. Roll out a circle using ½ of the pastry and line a 9-inch pie plate. Pour apples into prepared crust. Dot top with butter cut into small pieces.
3. Roll out remaining dough into a similar circle and cover apples. Crimp excess dough from top and bottom crusts together to make a rimmed edge and seal filling into the pie. Cut some slits in the top to allow steam to escape during baking. Brush top with an egg wash or a bit of milk or cream for a darker crust.
4. Bake at 425 degrees for 15 minutes. Lower heat to 350 and continue baking another 40 minutes until crust is brown and apples are tender when pierced with the tip of a sharp knife.