Categories: 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.

4. For a crispy-sugary top, brush top with a little water or milk and sprinkle lightly with sugar.

5. 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.

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