Dear Joy and David,
It's been a long time since I made an apple pie, but I used to make a lot of them. I mixed the flour, sugar, and spice in a small bowl and then mixed that into the raw sliced apples. I used a glass pie pan, lined it with the crust, and piled the raw apples in, piled them pretty high. Then I put the top crust over the pie with slits in it to let the steam escape. Then I baked the pie for ten minutes in the microwave and twenty minutes in the range oven at 425 degrees. Microwaves vary, but the apples should have cooked down about as far as they will go when you put the pie in the range oven. Use the Microwave on High.
I used to do all my two-crust pies that way; it saves so much time and also makes sure the bottom crust is well cooked and browned. Also the pies never boil out in the oven that way. (Should I write and tell Julia Childs how to do it?)
Mom
(Evelyn Beeson)