Most Thanksgivings, my mother makes two pies: apple and pumpkin. To me, it’s a waste of effort, because I see no conceivable reason why anyone would choose the pumpkin, or anything else for that matter, over her apple crumb pie. It’s a simple recipe, but it’s the best apple pie you’ve ever had. That’s not my opinion; that’s an objective journalistic fact, and as the writing staff of the Press will tell you, I’m big on those.

1 9-inch unbaked pastry shell
Apples, enough to fill the shell generously, 2 or 3 different kinds
1/4 cup sugar
3/4 teaspoon cinnamon
1/3 cup sugar
3/4 cup all-purpose flour
6 tablespoons butter

Heat the oven to 400 degrees. Pare, core, and slice apples. Arrange them in the unbaked pastry shell. Mix 1/4 cup sugar and cinnamon; sprinkle over apples. Mix 1/3 cup sugar with the flour; cut in the butter until crumbly. Sprinkle over apples. Bake at 400 degrees for 45 to 50 minutes, or until crumbs are browned. Cool and serve with vanilla ice cream or real whipped cream.