Apple pie

Good ol' all-American apple pie.

My parents were visiting this weekend, and my mom brought me (as per usual) a carload of food. She gave me a gallon Ziploc bag each of fresh basil, rosemary and oregano, a grocery sack full of fresh-picked apples, another sack full of potatoes, a head of cauliflower, 6 squash, four boxes of shittake mushrooms, two huge bottles of lime juice, and another bottle of fresh homemade peach syrup.

I froze the lime juice, put the peach syrup on pancakes, hung the rosemary and oregano to dry, turned the basil into pesto, and turned half the sack of apples into two pies.

Use this pie crust recipe.

Peel several apples and cut into chunks (enough to slightly overfill your pie dish).

Mix the apples with a cup of sugar, a pinch of salt, a tablespoon or so of cinnamon, another tablespoon of flour, and the juice of a lemon.

Divide the pie dough into two balls. Roll out one, arrange it in the pie dish, and add the apple mixture. Roll out the other half, and cut a few decorative shapes in it. Arrange that over the top, trim the edges, and flute with the edge of a fork.

Mix an egg yolk with a splash of water, and brush that over the top.

Bake at 425 for 20 minutes, then lower to 350 and bake for another hour.