Apple Pie

I usually only make one pie at a time, so the filling is only for one pie. This is Ojiichan's trick for a beautiful pie. Cook the apples on the stovetop first.

Apple Filling:
2-3 hard-fleshed apples and 2-3 soft-fleshed apples (depending on size) I usually use what is on sale, but I didn't really like the jonagold, too water-logged. I like braeburn or pink lady... don't use red or golden delicious or Fuji. I don't like sour pie, and don't like to add a lot of sugar so I don't use Granny Smith's either. Really, you're looking for a balance of texture so the soft apples cook down and the hard give it more body.

Juice of half an orange (or to taste)
Dash of salt
Sugar to taste
Pumpkin pie seasoning and cinnamon to taste
Enough flour to thicken (about 1/8th cup, maybe more)
Apple juice (enough to thin it out to your liking, maybe start with 1/8th cup, just enough to keep the apples from burning/sticking to the bottom)
Butter to taste (honestly, I probably put in 1/8 c.)
1 tsp. vanilla extract (add at the end of cooking)

Core, skin and slice apples. Dump into a pot with everything but butter, juice and vanilla extract. Mix to coat. Add juice and butter. Cook on medium-low heat, stirring constantly (so you don't burn the sugar) until apples are ALMOST to desired softness (usually 30 minutes, depending on how soft you want them). Add vanilla extract. Pile into prepared crust. I admit, on top of the butter in the filling, I dot the top with a little butter (maybe 2 TBS) before putting the top crust on. Slit holes in top of pie to vent. Sprinkle crust with sugar. Bake at 375 degrees until crust is golden, about 20-30 minutes.