For something a little different for the Thanksgiving dessert table try this deep-dish apple pie.  It’s very easy to make and it’s packed with great flavor. Instead of relying on cinnamon as the apple spice, this version is seasoned with a generous amount of freshly grated nutmeg.

I came across the recipe in an Edna Lewis book, “The Taste of Country Cooking.”  I’ve made a few changes but it’s essentially simplicity at its best.

Deep-dish apple pie ready to be baked

Deep-dish apple pie ready to be baked

You’ll need an 8-inch square Pyrex baking dish and about 3 pounds of apples.  Mix them up using Cortland, Macon and Crispin, which are tart-sweet varieties.  I made mine with all Crispin, which are plentiful at farmers markets now.