APPLE PIE

Apple Pie in my favorite pie plate,
thrown by the brilliant potter, Joe Bennion.
The denser the pie plate, the better the pie.

6-8 tart apples 
3/4 - 1 c sugar
2 T flour
1/8 t salt
1 t cinnamon
dash nutmeg
2 T butter

Peel and cut tart apples. I usually mix half Granny Smith and a combination of others like Honey Crisp, Gala or Jonathan. Just don't use Red or Green Delicious. I slice my apples relatively thin. Mix dry ingredients. Sprinkle half over bottom crust, top with apples, then remaining half of the dry ingredients. Dot with butter. Cover with top crust, brush with egg whites and sprinkle lightly with sugar. Vent with knife or scissors to let steam escape. 

Bake at 450 for 10 minutes, then 40-50 additional minutes at 350.

Tip: cook on a cookie sheet or place a sheet of foil on the bottom of your oven to catch drips of sugary yumminess.

Let it cool quite a bit before cutting so the filling can set up.

This is legitimately my husband's favorite breakfast food. 

Based on Suzanne Ferguson's Recipe.