Double-Crust Apple Pie

Apple pie is a classic year-round. I am glad to share it with other holidaypies because it deserves a spot on the dessert table no matter the time of year.

Ingredients:
2 classic pie crusts (see recipe above)
3 lbs apples; peeled, cored, and cut into small cubes
(Northern Spy, Granny Smith, or another variety of your choice)
zest of 1 orange
¾ cup sugar
¼ cup flour
1 teaspoon cinnamon
¼ teaspoon cloves

Instructions:

Preheat oven to 350-degrees.

Make double recipe of pie dough, separate into two equal portions. Roll out bottom crust following above directions, but allow dough to hang over the edge of pan. Using a pastry brush, wet the edge of the crust with a little milk.

Mix filling ingredients in a large bowl. Pour into the prepared pie shell. Cover with second crust.

Using the method from above, crimp the crust. For an added touch, you may brush to top with milk and top with a little sugar.

Using a sharp knife, cut a few slashed in the crust to allow steam to escape while baking.

Bake for 1 hour- 1 hour 15 minutes.