1 package refrigerated pie dough
1 cup sugar
1/4 cup flour, stirred
2 teaspoons Apple Pie Spice
8 - 9 cups apples, peeled and thinly sliced 1 tablespoon butter
1 egg
1 tablespoon sugar
Preheat oven to 400°F. Prepare pie crusts as directed on package for two-crust pie using 9-inch pie plate.
Peel and thinly slice apples into a large bowl. Mix sugar, flour and apple pie spice in small bowl. Sprinkle sugar mixture over apples in large bowl; toss to coat well. Spoon into pastry-lined pie plate, pile it in the pie plate but make sure there are no large gaps, sometimes I actually hand place the first few layers so I know they are flat in the pie plate. Dot with butter. Top with second pie crust. Turn edges up and seal and flute edge. Cut small slits in top crust. If desired add cut-outs of an apple with leaves. Brush crust with a beaten well egg and sprinkle with additional tablespoon of sugar.
Bake 45 to 50 minutes or until crust is golden brown and filling is bubbly. Cool on wire rack.
Thoughts --- 1. Use a combination of 1/2 granny smith and
1/2 Jonathan and MacIntosh
2. I like Pillsbury Ready Crust, not the store
brand ... there really is a difference
3. I usually brush the top with maple syrup
about 10 minutes before the end, this give
a beautiful professional look to the pie!
