I don’t follow a recipe, per se, so you’re going to need to rely on your own taste buds. But basically, here’s how I make my fresh apple pie. Preheat the oven to 350. Let 1/2 stick of butter soften to room temperature.
Mix together in a large bowl: approximately 4 cups of peeled, chopped apples, one teaspoon of lemon juice (keeps apples from browning during preparation), one cup of regular sugar, one teaspoon of cinnamon, one good dash of nutmeg, another good dash of allspice.
You can choose to make your own crust. If you do, you’ll need a top and a bottom. I choose to use ready-made crust. You can use a deep dish (for more apples) or a regular size dish. Pour the apple mixture into the crust. Be sure you have enough apples that they pile up high without falling out of the pie crust.
In a smaller bowl, place the soften (NOT melted) butter, and add 1/4 cup of uncooked whole oats, 1/4 cup of brown sugar, one tablespoon of flour, one teaspoon of cinnamon. Using your fingers or a fork, mix together until it forms a “sandy-like” consistency (do not stir or cream). Sprinkle this mixture on top of the apples that are in the pie crust. Remove the second pie crust from the pan and place over the apples. Using your fingers, pinch the pie crust down around the edges to form a seal. Now, using a sharp knife or a fork, poke three holes in the top of the pie to allow the steam to escape.
Place on top of a cookie sheet (to catch possible drippings) and bake on 350 for approximately 50-60 minutes, depending upon your oven. Start the pie on the bottom for 20 minutes, then move to the top for the remainder of the time. Crust should be a nice, golden brown. After removing pie from oven, let sit for at least 10 minutes before cutting.