Makes 1 (8- or 9-inch) pie. Recipe is from Anita Guidry’s cookbook “From Mama To Me: Acadia-Cajun Recipes of Church Point, Louisiana.” This was her mama’s recipe.
5 large Winesap apples or 8 smaller ones, such as Jonathan
1 (8- or 9-inch) unbaked pie crust, plus extra dough for lattice
½ stick butter
¾ cup sugar
1. Preheat oven to 400 degrees. Prepare unbaked pie shell by crimping edges and set remaining dough aside for lattice topping.
2. Peel and core apples. Cut into 1⁄8-inch rings. Place two layers of apples rings around pie shell. Top with large dots of butter using half of the butter. Sprinkle with half of the sugar.
3. Place two or three more layers of apple rings over the buttered and sugared rings. Top with remaining butter pats and sugar.
4. Make a lattice design over the top of the pie.
5. Place in preheated 400-degree oven for 10 minutes. Reduce oven temperature to 350 degrees and continue baking for 50 to 60 minutes. When top of pie is nicely browned, lay a piece of foil loosely over the top and continue baking until apples are tender and cooked through.