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This was a dessert from a Sunday Night Supper, which I decided was going to be American. It came after a beautiful chicken and rice dinner, with a side of green beans and yeasty pull-apart rolls, and was actually perfect for our transition into the fall weather. We had Schmooly-Wooly & The Daughts over, and they LOVED IT!

EASY APPLE PIE

2 pie crusts (home made or store bought - your choice)

6 green apples, cored, peeled, and sliced

1/4 cup sugar

1 tbs cinnamon

1 tsp nutmeg

1/2 tsp ginger

1/2 tsp ground cloves

1/2 stick butter, cut into thin slices

Heat your oven to 350 degrees. Put one of your pie crusts into your pie plate, and then add the rest of the ingredients, stirring all of them together so that butter is distributed evenly among mixture and spices are mixed well and covering apples. Place second pie crust on top and seal edges with a fork to decorate and close up tight at the same time. Slice three cuts into the top of the pie crust, with the two on the sides, being shorter than the one in the middle. Place on a baking sheet and bake for 30 minutes, or until golden brown. Top with some ice cream and get ready for yummy tones coming from the people eating it!!

NOTES: For summer, you can omit the cloves, but the flavor of them is perfect for fall. I used home made buttery crust that's super-easy, but most people prefer the ease of the store-bought. I used organic dairy-free soy vanilla ice cream on top while it was warm so it got all melty. Okay......it wasn't exactly Blue Bell, but it was delicious!!