Recipe for 6-8
1 box refrigerated pie crusts (2), softened as directed on box
8 medium apples, peeled and thinly sliced (preferable choose nice firm apples)
3/4 cup sugar
1 teaspoon ground cinnamon
1/8 teaspoon ground nutmeg
1 tablespoon lemon juice
2 tablespoons all-purpose flour
1/4 teaspoon salt
1 tablespoon sugar (for decoration)
Preheat the oven to 220oC.
Place 1 pie crust in ungreased medium glass pie plate and set it firmly against side and bottom.
In large mixing bowl, gently toss filling ingredients: apples, sugar, cinnamon, nutmeg, lemon juice, flour, and salt. Spoon the filling evenly into crust-lined pie plate. Top with second crust. Springle the top crust with a tablespoon sugar.
Wrap excess top crust under bottom crust edge, pressing edges together to seal. Cut slits or shapes in several places in top crust so that the steam from the apple will be able to escape. Cover edge of crust with strips of foil for the first 20 minutes and then remove. This will prevent them from burning.
Bake in the preheated oven for 40 to 45 minutes or until apples are tender and crust is golden brown. Remove from oven and let the pie cool at least 2 hours before serving.
Serve with a ice cream of your choice. Enjoy!