Apple Pie

When making an apple pie you want to enhance the apple flavor not overpower them. This recipe is easy and comes out perfect every time. You’ll be surprised how good the store bought crust tastes.
If you would like to make the crust from scratch see the “Perfect Pie Crust” recipe listed in the pantry.

Ingredients;
8 baking apples; pipin, winesap or granny smith are the most common
1 box of refrigerated rolled pie crusts (I prefer the Immaculate brand), room temp
1 TBLS flour
1/4 cup sugar
2 dashes of ground nutmeg
2 TSP ground cinnamon
a splash of vanilla
1 TBLS large crystal sugar for topping
1 egg white, whisked
10″ pie pan

Directions;

Preheat oven to 350.
Roll out slightly one of the pie crusts in between two pieces of waxed paper. Press the crust into the pie pan. Peel and core the apples and slice them into 1/4″ slices, placed in a large mixing bowl. Add all the ingredients except the large crystal sugar and the egg white. Mix thoroughly. Place the apple mixture in the pie pan and layer it mounding in the middle. Roll out the other crust and make a few cuts in the top to vent the pie shell top. Place the top on the apples and seal the crusts together pressing them together and rolling them under to the pie pan rim. Pinch the crust edge all around the pie pan. Brush the crust with the beaten egg white and sprinkle the large crystal sugar on the top. Bake at 350 for about 45 minutes.