Pumpkin and apple recipes seem to naturally come to mind in the fall.  I always like to make apple pie in a deep dish pie pan so you can squeeze a little extra fruit inside. Here’s an old-fashioned and very simple apple pie recipe:

• 6 cups apples (peeled, cored, and thinly sliced)
• 1 tsp. ground cinnamon
• 3/4 cup sugar
• 1 tablespoon butter
• 1 batch (for a 9 inch pie) of your favorite pie crust recipe

Prepare your favorite pie crust recipe and place the bottom crust in your pie pan.  Core, peel, and slice apples using an apple corer, and a paring knife or a mandolin slicer.  Mix cinnamon and sugar together and layer with the apples in the pie plate.  If your apples are too tart, just add a little more sugar.  Dot the top of the apples with butter, cover with top crust, pinch the edges of the crusts together, and make 3-4 tiny slits in the dough for venting.

If you have the extra time, and want to get fancy about it, you can also follow these directions for lattice top crust.

Bake at 450 F on the lowest rack of your oven for 10 minutes.  Then reduce temperature to 350 F and bake for an additional 35 minutes.

If you’re like me, you stress out every time you get the rolling pin out.  Here’s a  helpful video for rolling out pie crust.