2 crust pie crust

      2-1/4 cups sifted all purpose flour, 3/4 tsp salt,    14-Tbsp butter (1-3/4 sticks) chilled and cut into    pieces. 1/3 cup ice water, or as needed. Chill dough

6 to eight apples (7-cups); 1 to 1-1/4 cup sugar. (1-1/4 was sweet) 1-tspn cinnamon; 1/2-tspn allspice; 5 Tbsp unsalted butter; 2/3-cup apple juice (we used cider)


Line 8 x 8 x 2 inch glass dish with half of pastry, allowing for a 1/2 to 1-in overlap. Cut second half of pastry into 1-inch strips. Put apples in dish, lattice strips over top & pour hot juice over apples. (i melted the remaining butter from the stick in the juice instead of dotting over the top. Sprinkle with sugar.


Bake for 425 deg for 40 min or until bottom crust is brown. Reduce to 375 and bake until top is brown, about 20 min more. (i added several Tbsp flour to sugar and spices, but the finished product was juicy, not thickend at all; the drippings went well over the vanilla icecream we had on top of the pie.


Variations: use 1/2 cup apple brandy or cognac instead of juice. Or, reduce sugar on top and dot with 1/2 cup of warmed appricot preserves after dotting with butter.