Preparation Time: 35 minutes
 Baking Time: 45 minutes
Serves: 8 servings

Filing:
5 cups Cameo® apples, peeled, cored and sliced
1 tsp. cinnamon
3/4 tsp. ground ginger
1/8 tsp. ground cloves
1/8 tsp. nutmeg
1/8 tsp. salt
2-1/2 Tbsp. brandy or dark rum
3/4 cup brown sugar
1 Tbsp. cornstarch
1-1/2 Tbsp. unsalted butter, cut into small pieces

Crust:
2 cups sifted all-purpose flour
1 tsp. salt
1 Tbsp. sugar
3/4 cup chilled unsalted butter 5 Tbsp. ice-cold water
  1. Preheat oven to 350°F.

  2. For filling: Place apples in large bowl; toss with rest of ingredients except butter.

  3. For crust: Combine flour, sugar and salt in large bowl. Cut butter into tablespoon-size pieces; add butter and blend with fork or pastry cutter until mixture is fairly coarse. Add water gradually, gently mixing after each addition until dough forms a ball (over-processing will toughen dough).

  4. Break off 1/2 dough for top crust; reserve remaining dough for bottom crust.

  5. Roll bottom crust on lightly floured surface into 1/8-inch-thick circle. Press dough into 9-inch pie pan without stretching. Prick crust with fork. Trim pastry edge to 1-inch overhang.

  6. Lay apple slices in pie pan, mounding in center. Dot top with bits of butter. Cover with top crust; trim edges if needed. Fold edges under, pressing to seal. Make decorative edge as desired. Cut slits in top crust.



    Bake 45 minutes or until crust is light golden and juices are bubbling. Cool at least 2 hours before serving.