This down-home recipe from Georgia's grandmother in Great Falls is more of a cobbler than a pie, but whether sliced or scooped out, it still drips with that old-fashioned flavor. The little green apples should be very hard and tart-the tarter the apple, the better the pie. It should be served with a sharp Cheddar cheese.
Presoak a clay pot, top and bottom, in water for 10 minutes.
Core and peel the apples, slice them thin, and place in the bottom of the presoaked pot. You should have about 5cups of sliced apples. Combine the sugar, flour, salt, cinnamon, and cloves and pour over the apples. Stir the contents o