Monday, October 5, 2009
1 box (15 oz) refrigerated pie crusts, softened as directed on box. (Pearl's believes in savin' time and recommends those from Trader Joe's and Whole Foods)
6 cups thinly sliced, peeled apples (6 medium)
3/4 cup sugar
2 tablespoons all-purpose flour
3/4 teaspoon ground cinnamon
1/4 teaspoon salt
1/8 teaspoon ground nutmeg
1 tablespoon lemon juice
Heat oven to 425 degrees F. Place 1 pie crust in ungreased 9-inch glass pie plate. Press firmly against side and bottom.
In large bowl, gently mix filling ingredients; spoon into crust-lined pie plate. Top with second crust. Wrap excess top crust under bottom crust edge, pressing edges together to seal; flute. Cut slits or shapes (Pearl likes little half-moons) in several places in top crust.
Bake 40 - 45 minutes or until apples are tender and crust is a real pretty golden brown. Cover edge of crust with two-to-three wide strips of foil after the first 15 - 20 minutes of baking to prevent excessive browning. Cool on cooling rack at least two hours before serving. And remember, apple pie ain't nothin' without some nice vanilla ice cream on top.