Ingredients:
- 1 recipe for double pie crust (store-bought or homemade)
- 6 to 7 medium apples (Granny Smith, Honeycrisp, or Braeburn are good choices)
- 3/4 cup white sugar
- 1 teaspoon ground cinnamon
- 1/4 teaspoon ground nutmeg
- 2 tablespoons unsalted butter
- 2 tablespoons all-purpose flour
- 1 tablespoon lemon juice
- 1 tablespoon milk
- 1 tablespoon white sugar
Instructions:
- Preheat oven to 425°F (220°C). Roll out one pie crust and fit it into a 9-inch pie dish.
- Peel, core, and thinly slice apples. In a large bowl, toss the apples with 3/4 cup sugar, cinnamon, nutmeg, butter, flour, and lemon juice.
- Pour the mixture into the pie dish and cover with the second rolled out pie crust. Crimp the edges to seal.
- Brush the top with milk and sprinkle with 1 tablespoon of sugar.
- Cut a few slits in the top crust to allow steam to escape.
- Place the pie on a baking sheet and bake for 15 minutes, then reduce the heat to 375°F (190°C) and continue baking for an additional 45 to 50 minutes, or until the crust is golden brown and the filling is bubbly.
- Let the pie cool to room temperature before serving. Enjoy!