So apparently everyone else knew the secret before me. Apple Pie rocks. Actually, I am finding myself obsessed with all kinds of fruit dishes this summer. I was at a friend’s house on the 3rd of July and she was preparing 6 apple pies for her party the next day. They.smelled.so.good. So I decided to go on instinct and give them a shot. I hadn’t really ever had an apple pie that I liked before so I didn’t really know what I was doing. The next thing you know, I was in my kitchen throwing handfuls of this and pinches of that into a pie shell and baking it. What happened next was love at first taste. Tonight, I decided to actually “measure” my ingredients so I could share my “recipe.” (Begrudgingly, cooking is about love and instinct as much as it is recipes. I dislike recipes. LOL. Takes all the fun out of it.) So for all you Type “A”ers, here ya go. 
And you know me – I partly did this WHOLE thing just so I could take a picture of it. LOL!!!
2x frozen pie shells (regular, not deep dish)
9 golden delicious apples, peeled and chopped
1 T. cornstarch
3/4 c. sugar (divided into 1/4c for filling and 1/2 c. for topping)
1/2 tsp. cinnamon
1/8 tsp nutmeg (Or a generous pinch)
1/2 c. flour
1/4 butter
Preheat oven to 350
mix apples, cornstarch, 1/4 c. sugar, cinnamon, nutmeg and salt in a bowl. Set aside.
Mix flour, butter and remaining 1/2 c. sugar – this is the topping. (It made enough for 3 pies so divide in thirds and freeze the extra for next time! Or use it in some other incarnation of this pie with fruit filling of your choice)
Put apple mixture into 2 crusts, sprinkle topping on both, and bake for 25 minutes. (The crust will be brown, The topping will still be white)
Serve next to a big spinach salad for dinner!
You should really turn this into a coffee table book in a year or so!
That would be awesome!