The Recipe Corner - Grandma's Apple Pie

Assorted apples - I use Empires, MacIntosh, and Granny Smith. If Rome or Cortlands are available I throw one of them into the mix, too.
1/2 cup granulated sugar*
2 tablespoons flour
2 tablespoons butter
cinnamon - at least 1 tablespoon but I put in 2
1/2 cup of heavy cream
Pie pastry for a 2 crust pie

Preheat oven to 425 ̊.
Line a pie plate with pastry. Sprinkle flour over the crust bottom. Slice apples and arrange in crust so they pile up about an inch or so above the edge of the pie plate. Cover with sugar and sprinkle cinnamon over the top of the sugar. Make very thin slices of butter and dot it around on top of the sugar and cinnamon.
Cut the top crust so that it is just a tad smaller than the open surface of the pie. You do not want it to touch the edges of the bottom crust; it has to just float on the apples. Place the top crust on the pie and cut vents or use a pie bird (see picture).
Bake at 425̊ for 15 minutes then turn oven down to 350̊ and bake another 40 50 minutes.
Immediately after taking the pie from the oven, using a wide spatula (or even 2) lift the top crust off the pie. Pour the heavy cream around over the apples and replace the crust. If you do this while the apples are still very hot they will absorb the cream.

* you may use more sugar if you like a real sweet pie - Grandma used a full cup but I've found that it isn't necessary.

Recipe compliments of AuntMartha.