Baseball, Apple Pie and Chevrolet; it's the American Way. Fall has come to the Northeast and apples are abundant. It is time to roll up your sleeves and put together a delicious apple pie. Tonight, you'll be able to fix yourself a delectable dish of pie al-a-mode.

Ingredients: (for a 9"pie)

6-7 Apples
1 teaspoon of Cinnamon
1/2 teaspoon of Nutmeg
1/4 teaspoon of Allspice
1/2 teaspoon of Salt
1-4 ounces of Lemon Juice *see note below
1/3 to 2/3 cups of flour **see note below
3 tablespoons of melted butter

For the crust, cheat and use two Pillsbury Pie Crusts. (Another reputable brand can be used; but Pillsbury works the best.)

Preheat your oven to 425 degrees

Wash and peel the apples. Granny Smiths are popular to use; but with this recipe you can even use sweet apples. I used Fuji Apples with 4 ounces of lemon juice. Cut up the apples into little pieces and put them in a big bowl.
Add your sugar, cinnamon, nutmeg, allspice, salt and melted butter. *If you are using tart apples, only add about an ounce of lemon juice. If you are using really sweet apples use up to 4 ounces of lemon juice. Add your flour depending on the amount of lemon juice you used:

**If you used 1 ounce of lemon juice, use 1/3 cup of flour
If you used 2 ounces of lemon juice, use 1/2 cup of flour
If you used 3-4 ounces of lemon juice, uses 2/3 cup of flour

Mix all of your ingredients together until well stirred. Pour your ingredients into your pie crust. Fix the top of the pie crust as desired. Be sure to vent it. Cover the edges of your pie crust with aluminum foil and you're ready to cook. For a lighter pie crust, use a few extra tablespoons of butter, and brush it all over the top crust.

Bake at 425 for one hour. Ten minutes before it is done, remove aluminum foil from pie crust edges and brush pie crust edges with butter. Bake for the final ten minutes. Let pie cool and then enjoy!

You may also want to enjoy: Recipe: Food, Laurie's Yummy Apple Crisp

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