Made the crust with Crisco classic pie crust recipe a couple weeks ago and it has been sitting inside the fridge waiting for the right filling. Finally I saw really a large bag of local BC Spartan appples and I knew I have found the perfect filling. The apples were small (only 2 inches tall). it was a lot of work to peel and cut the apples but it all worth every single minutes peeling & cutting!
Started with rolling out half of the double crust recipe for bottom of 9″ glass pie dish (which is a cheap *must have* bake ware!)
6 cups of apple peel and sliced. I also added a bit of lemon zest (for added fresh favour) and juice from one lemon to prevent the apple from browning. I have also added 1/2 cup of dried sweeten cranberries into the apple to naturally sweeten the pie filling without adding more sugar.
In a small mixing bowl, add 1/4 cup of all purpose flour, 1/3 cup of brown sugar, 1 teaspoon of cinnamon and 1/2 teaspoon of nutmeg. Mix until everything is all blended and no more lump of brown sugar
Mix flour mixture with apple + cranberries and the filling is DONE! Cannot get any simpler than this eh!
Cover the top with remaining pie crust – do remember to roll out the top crust a bit larger than bottom. Since the filling is pretty high, you need large to to fully cover. I did very very basic side trimming so it looks a little interesting. But after baking, the side trimming pattern did not show =P
Brushed with 1 teaspoon of melted butter and sprinkle about 1 tablespoon of sugar on top. This ensure the top of crust will brown nicely. Covered the edge with foil to avoid over-baking the side.