Start with Hudson Valley Ginger Gold Apples. Tart and crisp. Core and peel six to eight. Cut into thick slices.
Make your favorite pie crust and press it into a rectangular shallow baking pan so that it covers the whole pan, but is not too thick. Reserve about 1/2 cup of the pie crust mix. Press the apple slices into the crust in the pan to cover.
Mix together sugar and cinnamon. Like about 2 to 1, but to your own preference. Sprinkle cinnamon-sugar mix so it covers the apples, not too much, just lightly.
Mix a little more of the sugar-cinnamon mix into the reserved pie crust mix and blend. Sprinkle the pie crust-sugar-cinnamon crumbles over the apples.
Dot the whole pan evenly on top with a stick’s worth of salted butter pieces. Bake in a preheated 375 degree oven for 45 minutes, or until crust is golden and apples are soft but not mushy. Serve warm with whipped cream or vanilla ice cream.