Ingredients
- 8-9 medium apples (Honeycrisp, Haralson, or SweeTango are our favorite varieties to use for this recipe) peeled, cored, and thinly sliced
- 3 tsp ground cinnamon
- 1 tsp ground nutmeg
- 3 tbsp flour
- ½ cup sugar
- 1 tbsp lemon juice
- 4 tbsp cold butter, cubed into small cubes
- 1 tbsp milk
- 1 box refrigerated Pillsbury Pie Crusts (2 Count), softened as directed on the box. OR Make 2 pie crusts, 1 for the bottom, 1 for the top.
Directions
- Preheat oven to 425 degrees.
- Roll out 1 pie crust and place in a 9-inch glass pie plate. Press firmly against the sides and bottom, no need to trim the edges yet.
- In a large bowl, gently mix together the apples, cinnamon, nutmeg, flour, sugar, and lemon juice.
- Pour the mixture into the crust-lined pie plate.
- Take the small cubes of butter and tuck them all throughout the apple mixture.
- Roll out the 2nd pie crust and place it over the top of the apple mixture. Trim the crust with scissors and then pinch the edges, making sure the top crust is pinched together to the bottom crust. Cut two 1” slits in the middle of the top pie crust to allow steam to escape while baking.
- Take the 1 tbsp butter and brush it over the top of the pie crust. Sprinkle with a pinch of sugar if you’d like.
- Bake 45 minutes, or until pie is golden brown. Note: The edges will darken first. Check the pie at 20 minutes and if the edges are turning golden brown, take strips of tinfoil and cover the edges to prevent excess browning.
- Allow pie to cool for at least 30 minutes prior to cutting. Serve warm with vanilla ice cream.