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

1. 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.

2. Meanwhile, prepare piecrust into a 9 inch pie plate. Trim overhang to 1/2 inch.

3. 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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