This is my favorite apple pie recipe and it's is taken right off the pie plate. I love an imperfect looking apple pie, plus it's the only way mine ever come out. Lots of craters, sloppy edges and a few holes here and there!
A couple of things about baking a pie:
1. If the crust looks like it's getting to brown, take a piece of aluminum foil and place it on the top of the pie, this will keep it from browning any further. Some people think you need to wrap the foil around the edges but all you really need to do is just place it on the top.
2. One good way to know if the pie is ready to take out of the oven is to check and see if the filling is bubbling. You should be able to see this through the slashes you made in the crust.
This is the pie plate I found in a thrift shop, it's made by Royal China Jeannette USA.
Pastry For a 2 Crust Pie
4 cups Sliced Apples
1 Cup Sugar
1/2 Teaspoon Salt
1/2 Teaspoon Cinnamon
Grated Rind of 1/2 Lemon
1 Tablespoon Lemon Juice
Some Chilled Butter
Divide Pastry for a 2 crust pie in half, line pan with half, save 2nd half for top, refrigerate both. Slice 4 cups apples, mix with 1 cups sugar, 1/2 tsp salt, 1/2 tsp cinnamon, grated rind of 1/2 lemon, 1 tbs. lemon juice. Arrange slices inside chilled shell, 1/2 " from edge, working toward center till shell is covered. Pile remaining slices on top. Dot with butter, cover with top crust slashed in several places. Seal edges and crimp. Bake in preheated 450 oven for 10 minutes, reduce heat to 350, bake 30 minutes.