This little pie was so delicious I basically ate the entire thing myself. I am not actually a big fan of apple pie, I am more of a cheesecake, pumpkin, or berry type of gal but since we picked these amazing apples ourselves from Carter Mountain Orchard (gorgeousness documented below) and because I went a little cray cray bringing home 11 lbs of them or so, I thought I should probably try my hand at this American favorite. My first go round I used all green apples, and while it was really yummy I made a second one with one Granny Smith, two Fugi, and two Pink Ladies and the flavor was much more complex and to my liking. It may not be traditional to use an array of apples but I'm starting a new trend. I promise you won't regret it! I also totally cheated and bought store crust bc frankly I HATE rolling out my own and ain't nobody got time for that. Okay I do...but I didn't anyway.

*Recipe was adapted from here (I made quite a few changes though, so I'd follow along below).

Pie

1 (9 inch) deep dish pie crust

5 medium size apples - peeled, cored, sliced (1 Granny Smith, 2 Fugi, 2 Pink Ladies)

1/4 cup white sugar

1/4 cup brown sugar

1 teaspoon ground cinnamon

1/4 teaspoon nutmeg

1/8 teaspoon cloves

1/8 teaspoon ginger

Lay out unbaked crust in your pie dish. Put all your apple slices in a bowl and toss them in the sugar/spice mixture util fully coated then put them in your pie crust.

Crumbs

1/3 cup white sugar

1/4 cup brown sugar

3/4 cup all-purpose flour

1 stick of butter

Cut butter into sugar and flour mixture until crumbly then spread evenly over pie. Bake at 375 for 40 minutes.

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