Apple Pie

I'm a sucker for a good apple pie, especially when served with vanilla bean ice cream. I never bother to peal the apples, so I just look for apples with soft skins. They also make a great excuse for a lattice top. When I make apple pie, I don't use baking powder in the crust.

Ingredients

2 pie crusts

8 apples, thinly sliced
3 tbsp flour. I like to use barley flour. my dad always uses tapioca.
1/4 cup packed brown sugar
1 tbsp cinnamon
1 tbsp nutmeg
(or, instead of cinnamon and nutmeg, seeds from one vanilla bean/1 tsp vanilla extract).

2 tbsp milk
2 tbsp sugar


Directions

Roll out one of the pie crust. Place in a buttered and floured 9-inch pie pan. Make sure there is enough that the edges hang over by about one inch.
Mix together the ingredients for the filling. Pour into pie crust.
Roll out second pie crust. Slice into 1-inch strips. Place every other one on pie going in one direction about 1 inch apart. fold back every other one of those. Lay down one new strip perpendicularly along the edge. Switch which strips are folded back. Lay down another new strip perpendicularly about an inch away. Repeat until lattice is made. Fold the edges of the lower pie crust over and crimp and seal. Using your thumb on one side and two finger on the other, make decorative folds along the edge.

Brush crust with milk and sprinkle with sugar.
Preheat the oven to 400F.
Cover loosely with tin foil and bake until apples are soft to the touch, about 40 minutes.