Apple Week: Apple Pie and Apple Crisp

I started off with a couple classics.  Now, I am generally an apple pie kind of gal, but I decided I had to mix it up since I had such a ridiculous amount of apples to use.

Apple Crisp
The crisp recipe I have has been passed down from somewhere in my family from many generations ago I am sure.  The reason I know this? The amount of butter that went into the crumble would be considered illegal by most modern-day standards.  Yumm.

6-8 medium sized apples (I use Cortlands or Macs)
1c. sugar
1/4 t. ground cloves
1/2 t. cinnamon
3/4c. flour
1/8 t. salt
6T butter
1/4c. chopped nuts
Preheat the oven to 350F.  Peel, core, and slice apples.  Add 1/2c. of sugar and spices to apples.  Mix lightly and pour into 9x13" casserole that has been greased. Mix remaining sugar, flour, and salt.  Cut the butter into this mixture until it is a crumble consistency. Add the nuts and sprinkle over apples.  Bake for 45 minutes, or until apples are tender and crumble is browned.

Apple Pie
I am not one to toot my own horn (honestly!) when it comes to cooking because I realize I have so much left to learn, but I will say that if there is anything I have mastered, it is the apple pie. I make the prettiest and most amazing apple pie ever. I know people that invite me to functions just so they can have the pie. Hey, if it keeps my social calendar full, how can I complain?

Also, I am a huge advocate of sharing recipes and will happily hand over anything I have - with the exception of this recipe.  Sorry, folks.  I can count on my two thumbs the number of people that I know have this recipe and I plan to keep it that way. More than happy to make you one! Or, I will give you my mom's personal email and you can try to get it out of her.