This is one of my most requested pies. Its great for Christmas time, or anytime of the year for that matter.
2 Pie Crusts (I buy refrigerated ones)
1/2 C Sugar
1/4 C All Purpose Flour
Dash of Salt
6 C Granny Smith Apples (peeled and thinly sliced, about 6 apples)
3/4 tsp. Ground Cinnamon
1/4 tsp. Ground Nutmeg
1/4-1/2 tsp. Pumpkin Pie Spice (Optional, this is my secret ingredient)
2 T Butter
2 tsp. Water
1 T Sugar
- Place single pie crust in bottom of 9 in pie pan.
- In large bowl mix 1/2 C sugar, flour, cinnamon, nutmeg, salt and pumpkin pie spice. Stir in apples, until evenly coated. Spoon apples into pie crust. Cut butter into small pieces, and place randomly over apples.
- Top with second pie crust, sealing edges ( I use a fork), or flute , cut with knife to allow pie to breath as it cooks.
- Brush top of crust with water and sprinkle with sugar. Foil line edges of pie crusts, this will allow pie to cook without edges burning. Bake 425 for 40-50 minutes, removing foil for the last 15 minutes of bake time. Pie is done when crust in golden brown, and juice starts to bubble through the knife slits. Cool on wire rack for at lest 2 hours. Enjoy!