It's that time of year...

Warm Apple Pie

 I used three varieties of Apples for this pie...

• Jonagold apple

  
  A very popular commercial variety, with a good flavor. Inherits many of the good qualities of its parents Jonathan and Golden Delicious.

• Jonathan apple

  
  A classic American variety, and widely regarded as one of the best flavored with a good sweet/sharp balance. A precocious and productive tree in US apple-growing regions.

• Cortland apple

  
  One of the more successful McIntosh offspring, with all the usual characteristics, including the sweet vinous flavor.

I filled the crust lined pie plate half way full with the three varieties of Apples,

I sprinkled on sugar, cinnamon, cloves and nutmeg...

added the second half of the apples making a nice round top with the apples,

sprinkled the same spices and sugar on top, added small slices of butter and applied

the top pie crust.  

I am a very big fan of Egg Washing the top pie crust....

As you can see, I generously washed the pie with a mixture of egg and water.

After the egg wash was applied, I generously sprinkled sugar on top and made three

openings for the steam to escape while baking 

(these openings are also helpful when you need 

to test the consistency of the Apples during baking) 

Baked at 350 degrees for One Hour....

I am pleased with the results of this pie after baking, sometimes the apples shrink during baking

to the point there is a space between the top crust and apples...

This pie stayed true to its form...

Now time for the taste testing....!