The Perfect Apple Pie. . . .

This week I made an apple pie and my husband said it was perfect! That's going a ways for him.
Here's the recipe--see if you agree. It's not hard; you can get one in the oven in about 10 minutes.

Perfect Apple Pie
2 refrigerated pie crusts (I don't make my own, but you can!)
7-8 large apples, mostly yellow delicious, a few tart like Jonathan or Granny Smith
1 1/4 c. white sugar
3 T. corn starch
2-3 T. plain flour (if you're making smaller, go with smaller amount)
1 1/2 t. cinnamon
1/2. t. allspice
3/4 to 1 stick butter, cut in 1/2" sections

Heat your oven to 350 degrees. Use a large pie pan--I used glass. Place one pie crust in bottom and pat to remove air.

The secret I've learned is mixing up the type apple. It lends a lot of flavor to use two different apples. Peel and cut apples up into about 1" chunks and place into pie crust. (Some people mix the apples and dry ingredients in a bowl and then pour into crust, but it's not necesssary. You can also toss them in lemon juice, but if you work quickly in peeling, they won't turn brown.)) Mix all the dry ingredients together and pour over apples. Put dots of butter all over the top. Place 2nd pie crust over the top and pinch together the edges. Put a couple of slits in the top with a knife. Bake 45 minutes to 1 hour. Check with a knife at 45 minutes or so to see if the apples are soft enough; if not, bake longer. It should be really bubbling and seeping through the seam a little. If your crust starts to get too brown; put aluminum foil around the edges or one of those pie pan edge covers you can buy at a kitchen store. They work!

Note: If you are making a smaller pie like with 4-5 apples, adjust the ingredient amounts downward by about 1/4.