 | | Directions | | Preheat oven to 425º F.
Peel, core, and slice apples in 1/2" to 3/4" thick slices and place in a large bowl. Mix cinnamon, sugar, cornstarch, and nutmeg together and sprinkle over the apples. Place 1 crust in bottom of pie tin, overlapping the edges of pie tin. Pour sliced apples mixture on crust. Dot* apple mixture with butter. Cover apples with remaining crust. Crimp the top crust to the bottom crust. Cut approximately 6 slits in top crust. To prevent crimped crust from over browning, cover crimped edges with aluminum foil. Place pie pan on cookie sheet and place in oven. Bake 50-60 minutes or until crust is golden in color and apples are soft. Serve warm or cold with your favorite topping.
*To dot with butter: cut butter into small pieces and sprinkle over pie filling. |
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Servings: 8
Serving Size: 1 piece
|  | | Ingredients | | - | | 15 ounces 9" refrigerated pie crust (2 crusts) |
| - | | 3 pounds cooking apples, or 6 cups sliced apples |
| - | | 2/3 cup granulated sugar |
| - | | 1 teaspoon ground cinnamon |
| - | | 1/4 teaspoon ground nutmeg (may use freshly grated nutmeg) |
| - | | 1 1/2 tablespoons corn starch |
| - | | 1 tablespoon unsalted butter, cut into small pieces |
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