First, we’ll heat the oven to 425 degrees Fahrenheit. Next, we’ll take our pie crust and make sure its firmly pressed against the side of our glass plate. Now we’ll go over to our mixing bowl. If you’ve been following my instructions until now, our filling mixture should consist of 6 cups of sliced apples, three cups of sugar, 2 tablespoons of flour, two teaspoons of ground cinnamon for that classic taste, a teaspoon’s touch of salt, and just a quarter pinch of ground nutmeg. We’re going to crush it down with our mixing spoon and gently mix until the ingredients sort of swirl together into a – a sort of chunky batter. It shouldn’t look like cake batter, but we want to stir until everything sort of coalesces. Until it stops being a bunch of ingredients and starts to look a bit more like what you expect from the inside of a pie. Once mixed, we’ll add a tablespoon of lemon juice and just, mix for a few extra minutes. Alright, now that looks delicious.

Now we want to grab a spoon and use it to lull our filling onto our crust-lined plate. Look at it, sitting there all neat and – oh. Careful not to spill any onto the kitchen top. Now we’re going to wrap the top crust under the bottom edge and press them together to seal it all in there. Use a knife to cut some windows into the top of the crust for good insulation.

And now we just place our little baby pie into the oven and let it bake for, oh, about half an hour so that it can grow up big and strong and – oh. . . what’s this?