Mabon Apple Pie

Since Mabon is traditionally seen as the time of the second harvest, what better way to celebrate than with that old popular all-American standby, apple pie? Of course, you don't have to have American blood to appreciate this classic dessert, so long as you have taste buds.



2 store-bought frozen pie shells, thawed.
6 Granny Smith Apples, washed, peeled, and sliced into roughly eight equal sized segments
6 heaping tablespoons granulated sugar
3 rounded tablespoons self-rising flour
cinnamon to taste (optional)

Mix ingredients in a large bowl and allow to sit for at least one hour, preferably two, in order to allow a thick syrup to form. Separate the pie shells, pouring the apple mixture into one, then using the other to form the covering, which you can do in strips as pictured above, or simply spread whole over the top. If you choose the latter, easier method (which is what I do) you will need to make slits in the top crust with a knife. You should also miniscule holes, using a fork, on the sides and bottom of the bottom crust.

Set on a baking pan in an oven pre-heated to 400 degrees. Ovens will vary, but it should be done in approximately 40-45 minutes. Well worth the little effort it takes.