Categories: Christmas, Holiday, Thanksgiving, apples, dessert, pie
Ingredients
- 2 lbs cooking apples, pared, quartered, cored and thinly sliced (8 cups)
- 1/3 c firmly packed light brown sugar
- 1/3 c sugar
- 1 T conrstarch or 2T flour
- 1 t ground cinnamon
- 1/4 t ground nutmeg
- 1/4 t salt
- 1 box piecrust mix or 1 pkg refrigerated piecrusts
- 2 T butter
- water or milk
- Sugar for sprinkling
Directions
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Heat oven to 425F. Place apples in a large bowl; mix sugars, cornstarch or flour, cinnamon, nutmeg and salt in a small bowl; sprinkle over apples; toss gently to mix. Let stand until a little juice forms, about 10 minutes.
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Meanwhile, prepare piecrust into a 9 inch pie plate. Trim overhang to 1/2 inch.
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Pile apple mixture into pastry; dot with butter. Moisten edge of pie pastry with water. Carefully drap second pie crust over filling. Trim overhang to 1 inch; turn edges under and press together to seal. Flute decoratively. Cut vents in pastry with paring knife.
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For a crispy-sugary top, brush top with a little water or milk and sprinkle lightly with sugar.
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Bake at 425F for 40 minutes ir ubntil juices bubble through slits and apples are tender. If edge is browning too fast, cover with a narrow strip of aluminum foil. Cool completely or serve slightly warm.