Source: dLife

An all-American dessert with a luscious cinnamon-apple filling and flaky pastry crust.

Servings

6 cup Apples, fresh, sliced , peeled , thinly sliced (about 2 pounds)
0.25 cup sugar
1 tsp ground cinnamon
1 tbsp Starch, corn, Argo
0.12 tsp salt
0.5 cup white all purpose flour
0.25 cup whole wheat flour
1 pinch ground nutmeg
3 tbsp salted butter (or margarine)
2 tbsp cold water
1 tsp whole milk

1 Place apples in a 2-quart square baking dish. In a small bowl combine sugar and cinnamon; set aside 1 teaspoon of the mixture.
2 Stir cornstarch and salt into remaining sugar mixture; sprinkle evenly over apples in baking dish.
3 In a medium bowl stir together flours and nutmeg. Using a pastry blender, cut in butter until mixture resembles coarse crumbs.
4 Sprinkle 1 tablespoon of the water over part of mixture; gently toss with a fork. Push moistened dough to side of bowl.
5 Repeat, using 1 tablespoon water at a time, until all dough is moistened. Form into a ball.
6 On a lightly floured surface, flatten dough. Roll dough from center to edges into a 10-inch square. Cut decorative vents in pastry. Carefully place pastry over apples.
7 Using the tines of a fork, press edges to sides of dish. Brush pastry with milk and sprinkle with reserved sugar mixture.
8 Bake in a 375 degrees F oven about 40 minutes or until apples are tender and crust is golden brown. Serve warm.

This easy-to-do recipe reminds us that apples need very little help to make a memorable pie.