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The best apple pie is always made with fresh apples and it is always more fun if you pick them yourself. My family has a tradition of going apple picking as soon as the fall apples are ready. We go to a local orchard and pick several bushels of different species of apples and then have fun preparing them over the next week. This is one of my favorite apple pie recipes made with fresh apples.

Ingredients

Crust

• 2 cups flour
• 1/4 teaspoon salt
• 2 tablespoons cold butter
• 2 tablespoons ice water

Filling

• 8 tart cooking apples, peeled and sliced
• 1 tablespoon lemon juice
• 3 tablespoons all purpose flour
• 1 cup sugar
• pinch salt
• 1 teaspoon cinnamon
• 1/2 teaspoon nutmeg
• 1/4 teaspoon cloves
• 1/8 teaspoon ground ginger
• 4 tablespoons butter or margarine
• 1 egg
• 1 tablespoon water

Directions

Place the flour, salt, and sugar in a mixing bowl. Cut the butter into small pieces and add to flour mixture. Using a pastry cutter, cut in the butter until it has the texture of coarse cornmeal. Make the dough into a ball and place in the refrigerator while you prepare the filling.

Take one quarter of the dough and put it back in the refrigerator. Roll out the crust between two pieces of wax paper. The crust should be as round as possible and should fit into the pie plate with the edges hanging over.

Carefully peel the wax paper off one side and lightly lay the paper back on. Flip the dough over and carefully peel the wax paper off this side. Place in the pie plate and carefully peel off the remaining paper. Fit the dough into the plate and cut off any extra from the edges

 Using pie weights bake at 425 degrees for 15 minutes to partially cook lower pie crust.

Peel and slice apples and place in a large bowl with water and lemon juice to prevent browning.

Combine flour, sugar, salt, cinnamon, nutmeg, cloves, and ginger in a small bowl and mix thoroughly. Drain apples and pour dry ingredients over apples and mix well. Pour apples into bottom pie crust. Dot with butter or margarine. Pile high in pie plate.

Roll out remainder of pastry; cover pie, pressing edges tightly together. Trim off extra crust. . Prick top of crust with fork or knife.

Mix egg and water well and brush lightly over top crust.

Bake at 425 degrees F for 15 minutes. Reduce heat to 350 degrees F; bake 40-45 minutes more or until crust is golden and filling is bubbly.