Now that you picked all those apples, what are you going to do with them?

One of the most popular staples this time of year is apple pie.I've been making apple pie forever, using a recipe from a 1970s version of the Betty Crocker Cookbook. I've never found a better recipe, so I'm including it here, with permission.I've also included my own recipe for apple crisp, which ran in a previous column. It's worth a repeat. Enjoy!Apple PieFor a standard 10-inch pie crust:2 2/3 cups flour1 teaspoon salt1 cup shortening7-8 tablespoons ice water (I put a glass of very cold water in the freezer, just as I assemble my ingredients and leave it in there until I am ready for it. If the top starts to freeze, just tap it with a spoon to break the ice.)In a medium-sized bowl, combine flour, salt and shortening. Blend with two knives, using a criss-crossing pattern, or with a pastry blender, until it forms crumbs the size of small peas. Drizzle water, a tablespoon at a time, until you've added about five tablespoons. Stir with a fork to combine.Add more water as needed, stirring with the fork, until the dough forms a ball (see tip below). Separate into two balls.Place a sheet of waxed paper on your counter and place one ball of dough in the center. Cover with a second piece of waxed paper and using a rolling pin, roll dough out to about a 12-inch circle. Remove the top piece of waxed paper and carefully flip the dough into a 10-inch pie pan. Set aside.Tip: Don't use your hands at all other than to gather the dough into a ball. If you handle the dough too much, you'll end up with a tough crust.For the filling:1/3 to 1/2 cup sugar1/4 cup all-purpose flour1/2 teaspoon ground cinnamon1/2 teaspoon ground nutmeg1/8 teaspoon salt8 cups thinly sliced peeled apples (About 8 medium. I use 6 Macintosh and 2 Granny Smiths for a mix of sweet and tart.)2 tablespoons butter or margarineHeat oven to 425 F. Mix sugar, flour, cinnamon, nutmeg and salt in large bowl. Stir in apples and coat well. Turn into pastry-lined pie plate. Dot with butter. Trim overhanging edge of pastry, about 1/2 inch from rim of plate.Roll the second round of pastry. Flip over filling. Remove waxed paper and trim overhanging edge 1 inch from rim of plate. Fold and roll top edge under lower edge, pressing on rim to seal; flute as desired. Cover edge with 3-inch strip of aluminum foil to prevent excessive browning. Remove foil during last 15 minutes of baking.4. Bake 40 to 50 minutes or until crust is brown and juice begins to bubble through slits in crust. Serve warm if desired.Apple Crisp with a Twist4 cups apples, pared and sliced2 tablespoons pure maple syrup1/3 cup white sugar2/3 cups brown sugar1/2 cup quick oats1/4 cup flour1/2 cup finely chopped walnuts1 teaspoon cinnamon1/2 teaspoon nutmeg1/4 cup butterPreheat the oven to 350 degrees.Spray an 8-inch by 8-inch baking pan with cooking spray. Place apples in the pan and drizzle with maple syrup.With your clean fingers, combine remaining ingredients into crumbs, then pour over top apples, spreading the crumbs to cover.Bake for 45-50 minutes in a preheated 350 degree oven.Serve warm with ice cream.