Crust recipe here.
This was a 9 inch apple pie.
I used 4 large Braeburn apples. I sliced 5, but that was too much, so I ate the 5th.
3/4 cup sugar (I used 2/3 cup, not as sweet)
1/4 cup flour
1/4 tsp nutmeg
1/2 tsp cinnamon
dash of salt
6 cups thinly sliced baking apples (Braeburn is good, or Jonathan, or MacIntosh.
2 tbsp olive oil (Recipe calls for butter. I don't miss it, olive oil is healthier).
1 tsp vanilla.
I added the vanilla to the sugar, mixed them together, then ran the mixture through a sieve to make it granular again. I like having vanilla in the apple pie.
I layered the apples into the crust, a layer of apples, then a layer of flour mix, then a layer of apples, then a layer of flour mix, then one more layer. Then dribble the olive oil on top of the mix. Some bakers mix the apples and flour mix, then pour it into the crust. I think either is OK.
Covered with top crust, a few holes punched with a fork. My mother had a special "pie ventilator" device that cut little designs into the top. I've never been able to find one. Even though a fork does the job just fine, using the device would be more nostalgic. I guess I'll have to settle for using her maple rolling pin.
Today I actually made a rhubarb pie - no photos today, but photos and recipe are here (page down, also not in correct order) except that I used the olive oil crust and forgot the oil (butter). We'll see if that makes a difference. With oil in the crust, it may not. I also left out the lemon juice - forgot to buy some. I also found an error in the recipe - didn't say how much rhubarb - so I corrected it. Wow! Home grown Rhubarb pie and it's not even March yet! It was redder than last time, probably due to the young stems.
Looking at the older photos, the sauce in the pie looks watery. That's because it was sliced when hot. It gels when cool. We like eating ours cool anyway, the flavors seem to blend together better.
Some bakers use tapioca starch in pies. I keep forgetting to buy some. Tapioca starch apparently makes a better gel in the pie filling.