Makes one pie, about 8 to 10 slices
If the pastry is ready, preheat oven to 350° F./176° C.
8 to 10 large, tart apples sliced thin
1 tsp. light molasses (optional)
About 10 tiny bits of sharp cheddar cheese (also optional)
1 cup sugar
1 tbsp. flour
1½ tbsp. ground cinnamon (more if you like)
½ tsp. nutmeg
- Peel and core the apples, slicing them thin. Use lots; the more the better. A really good pie plate is deep and wide.
- Put a piecrust on the bottom of a large, deep pie plate.
- Add about two tbsp. full of the sugar mix, then add half the apples.
- Add half the remaining sugar mix and the rest of the apples, then the rest of the sugar mix on top.
- Drip the molasses into the center of the pie and distribute the cheese bits around the area (if you haven’t eaten them all).
- Cover with the second crust, mash the edges and prick holes in the top.
- Place in the oven on a pan or baking sheet – it’s going to overflow and make a mess.
- Bake for about one hour.
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