Well Lisa, I just had to lose some weight myself BUT it is fall and the time for so many yummy things so (sigh) here I go again!
My great-grammy used to make the bestest apple pie! I also CHEAT with the Pillsbury Pie Crusts. One thing I just cannot make well is a crust!
This isn't a "recipe" per say as you know grammies, they just add and taste til it's good.
Use nice big firm Granny Smith apples. Gotta have those and no others.
Peel, core and slice, not too thin or thick and LOTS of em! Say 8 big apples. I use a big pyrex bowl.
Get your sugar canister and add maybe 1/4c, shake some cinnamon on top, yes shake maybe two shakes EASY now (you can always add more), then get the flour and add a couple tablespoons (I use a regular spoon), then mix it up alot. It should mix really good and the slices should be coated and seem a bit "gummy". Now taste one. Is it ok? Sweet enough, cinnamony enough? Gummy enough? Add a bit more of any of the 3 until it looks and tastes like you want it to. Remember! Don't go too sweet. Or too gummy. Just nicely coated.
Then let it sit while you get a nice DEEP pie plate ready and have a snack
then add your apples to the bottom crust. Put some soft butter all around the top perimeter of the apples (must be BUTTER) I use maybe....2-3 tbls.
Add your top crust. Lots of times I use a cookie cutter to make a cut out on the top crust. After you lay the top crust on top and crimp it, put your cutout in the empty space. Do slash a few steam vents too. Bake at 400 until you can insert a steak knife in the thick part and the slices are soft. Watch it after 40 mins so the crust doesn't burn or darken too much. If your apples aren't quite done and your crust is remember it will continue to cook after you remove it.
There...howz that?
