Deep-Dish Apple Pie

• 2 ready-made frozen pie pastry sheets
• 2 tablespoons lemon juice
• 6 cups peeled, sliced apples
• 2/3 cup plus 1 tablespoon sugar
• 1/8 teaspoon salt
• 1/4 teaspoon ground allspice
• 1/2 teaspoon ground cinnamon
• 1/4 teaspoon ground cloves
• 3 tablespoons all-purpose flour
• 2 tablespoons butter, cut into pieces

Instructions:
1. Preheat oven to 425 degrees. Fit one sheet of pie pastry into a deep-dish pie plate. To prevent tearing the pastry, roll sheet around a rolling pin; unroll over pie plate.
2. Combine lemon juice and apples in a large bowl. Add 2/3 cup sugar, salt, allspice, cinnamon, cloves, and flour; toss well.
3. Spread apple mixture over pie crust in dish. Dot with butter. Arrange second pastry sheet over apples. Press to lightly seal edges. Trim overhanging crust.
4. Make 4 slits in top crust; sprinkle with remaining sugar. Bake for 20 minutes. Reduce heat to 350 degrees. Bake until filling bubbles, about 30 minutes longer. Let pie cool completely before slicing.

VARIATION: For a classic fall dessert, add 1/2 cup golden raisins and 1/3 cup chopped pecans during step 2.

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