Cooking Instructions
- 1
Preheat oven to 425º.
- 2
Set and roll out refrigerated pie crusts to come to room temperature so they're easier to work with.
- 3
Peel, core and slice apples into a large mixing bowl.
- 4
In the large bowl combine all filling ingredients and mix well. Set aside.
- 5
Roll out 1 crust for the bottom to fit a 9" pie pan. Make sure to have a little dough in excess around the edges in order to seal the top crust.
- 6
Spoon the pie filling onto the bottom of the crust.
- 7
Roll out second pie crust and put over top of pie filling and tuck the edges in to seal. Flute the edges for a more decorative look using your fingers or a fork to seal.
- 8
Cut slits on the top of the pie in order to vent steam while baking. I used an apple dough cutout for mine but a couple of slits will do just fine.
- 9
Brush beaten egg over the pie and sprinkle with a dash of sugar.
- 10
Cover outter crust edges and the whole pie with aluminium foil for first 30 minutes of baking.
- 11
Remove the foil after 30 minutes and continue until apples are tender and the top of pie is golden brown. Cool and enjoy!
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