5 or 6 large Granny Smith apples, peeled, cored and sliced
1/2 lemon, zested and juiced
1 cup sugar
1/3 cup flour
1 tbsp. arrowroot or cornstarch
1 pinch of salt
1 tsp. allspice
3 tbsp. butter
2 prepared piecrusts, or your favorite recipe
Preheat your oven to 350F.
Put the apple slices in a large bowl and add the zest and the lemon juice. Toss to coat the apples. In a separate bowl, combine the sugar, flour, arrowroot, salt and allspice and mix thoroughly.
Add the sugar mixture to the apples and stir gently to coat.
Place the bottom crust into a 10-inch pie pan and top with apple mixture. Dot the top of the apples with pea size pieces of the butter. Top with second crust and crimp edges.
Make 4 small slices in the crust for steam to escape.
Wrap the edge of the pie with a piece of tin foil that just covers the crimped crust. Place the pie on a cookie sheet. I line mine with foil for easy clean up.
Bake for 45 minutes.
Remove foil and return to oven for about 30 minutes. Juices will run out of the pie usually. I wait until they show signs of thickening.
Place on a wire cooling rack for an hour or so before slicing.