Heirloom Apple Pie

• 10 cups Heirloom Apples, Sliced, Skin On And Cores Removed
• 1/4 cups Flour (Riper Apples Will Use A Bit More Flour. If Your Apples Are "Green" Use Less)
• 3/4 cups Sugar (Less If The Apples Are Very Sweet. Mine Were Not)
• 1/2 teaspoons Cinnamon
• 1/8 teaspoons Nutmeg
• 1/8 teaspoons Cloves
• 1 Tablespoon Cider Vinegar Or Lemon Juice
• 1 whole Recipe Double Crust Pie Dough (or A Store Bought 2-crust Package)
• 1 whole Egg White Mixed With A Sprinkle Of Water (If You Don't Have Eggs You Can Use Milk Or Cream)

1. 1. Combine all of the ingredients, except for the crust and egg white, in a large bowl. Mix well with a spoon until the apples are well coated, digging deep to get all of the loose bits at the bottom.
2. 2. Preheat the oven to 425 degrees F. Roll out one half of the pie crust and place in a 9" pie dish. Pour the apples in. Brush the rim of the pie dough with a bit of water to help the top and bottom crust seal together.
3. 3. Roll out the second half of the crust and lay on top of your pie. Trim the edges and crimp them with a fork, or give them a ridged look with your fingers.
4. 4. Paint the top with egg wash (1 egg mixed with a sprinkle of water) and cut vent holes on the top crust with a knife. Sprinkle a little extra sugar on top if you'd like.
5. 5. Cook in the oven at 425 degrees F for 20 minutes, then reduce the heat to 375 degrees F and cook for 45 - 55 minutes more.
6. Makes one 9-inch apple pie. Serves 8-10.

heirloom apples, ubc, sugar, cinnamon, nutmeg, cloves, vinegar, pie dough, egg

Taken from tastykitchen.com/recipes/desserts/heirloom-apple-pie/ (may not work)