Deep-Dish All-American Cinnamon Apple Pie

This pie gets its intense apple flavor from macerating the apples in sugar for an hour. The liquid drained from the apples are simmered with a hit of butter until a syrup forms. That rich syrup is mixed with the apples, piled into the crust, and baked until tender and delicious. The pie is excellent the day it’s made, but even better the next day. Interestingly, this pie was developed to be “slimmer, trimmer, but just as tasty” as its double-crusted counterpart. Bigger is not necessarily better, and neither is sweeter. Not convinced? Try a slice. You’ll see.