- 1 box Pillsbury refrigerated pie crusts, softened as directed on box
- Vanilla Ice-Cream
- 1 egg
- *optional-1-2 tablespoons of butter
6 cups thinly sliced, peeled apples (6 medium)- I used Honey-Crisp, because I still have apples left from that huge shipment!
- 1 cup sugar
- 2 tablespoons all-purpose flour
- 1 teaspoon ground cinnamon
- 1/4 teaspoon salt
- 1/8 teaspoon ground nutmeg
- 1 tablespoon lemon juice
- Heat oven to 425°F. Place 1 pie crust in ungreased 9-inch pie plate. Press firmly against side and bottom.
- In large bowl, gently mix filling ingredients.
- Take apple slices(I like to use my apple core slicer and peeler, and dip each ring into the sugary coating.***OPTIONAL: shred or thinly slice 1-2 tablespoons of butter and sprinkle on-top of coated apple filling. This will keep your crust moisturized and help flavor your pie with a slight hint of buttery goodness.
- ***OPTIONAL: Shred or thinly slice 1-2 tablespoons of butter and sprinkle on-top of coated apple filling. This will keep your crust moisturized and help flavor your pie with a slight hint of buttery goodness.
- Top with second crust. Wrap excess top crust under bottom crust edge, pressing edges together to seal. Cut slits or shapes in several places in top crust.
- Take egg white from the egg, and paint on the pie crust-then sprinkle some sugar on the top.
- Cover edge of crust with 2- to 3-inch wide strips of foil, remove after first 30 minutes of baking to prevent excessive browning. (Simply take a square piece of foil that covers your pie, fold in half, and cut a half moon from the center. Unfold. WAH-LA! Perfect foil covering)
- Bake 40 to 45 minutes or until apples are tender and crust is golden brown. (If your insides are bubbling and your kitchen smells of a sweet cinnamon and apple aroma-then your pie is ready to remove from the over)
- Let cool for at least 1 hour before serving.
- Add one scoop of vanilla ice-cream to the top of each slice.