Apple Pie

Every mid-autumn, a fervor to bake a warm, toasty apple pie sweeps my mind. 

I set the oven to 350°, click on the oven light, and shout, “Alexa, play songs by Frank Sinatra.” I proceed to peel, core, and slice ten tart apples. I then pepper a cloud of cinnamon, nutmeg, and sugar over the heap of crisp apples until their pale complexion is sufficiently bronzed. I unroll the premade Pillsbury pie crust, lay it on the deep dish, and tuck it into hug the corners. I pour the rich filling into the dish, lay the second crust atop, crimp the edges with a fluted cutter, and place the autumn apple envelope in the oven.