JESSICA'S APPLE PIE

 

5-10 apples of various kinds. (I love tart and crisp apples)

4 deep dish pie crusts

3/4 cup brown sugar

1/4 cup granulated sugar

2 teaspoons cinnamon 

1/2 teaspoon nutmeg

Dash of salt

2-3 tablespoons salted butter

Flour

Preheat oven to 400* and set out pie crusts on countertop to thaw if frozen.

 

Peel, core, and slice apples. I put lemon juice over my slices as I go to keep them from turning brown. Lay sliced apples in 2 pie shells and fill to desired amount. I usually lay them in circles to get as many apple slices in there as possible. I cut butter into small cubes
and put 3 or 4 in each pie wedged down in the apples. Take dry ingredients and mix in a bowl, then shake half of mixture over each pie making sure to let fall down in between slices of apple. 

 

I then take a cutting board and toss some flour down. Lay a pie crust down and roll it flat. Use a pizza cutter to cut it in strips and then lay the strips as a lattice on your pie. I always squish the edges down and no one ever knows I don’t make a homemade crust. Frankly, I’ve made homemade crusts and can’t tell a difference! Do the same with the second pie. Place completed pies on cookie sheets for added support if desired, and also to catch any juices that may bubble over.

 

Bake for 15 minutes then turn your oven down to 350* and cook another 30-45 minutes.