5-6 Granny Smith Apples
Pre-heat oven to 400 degrees
1 ¼ cup granulated sugar
1 teaspoon cinnamon
¼ teaspoon salt
¼ to ½ teaspoon nutmeg
2 Tablespoons flour
9 inch pie plate
Frozen Pie Dough
- Measure all ingredients for the pie filling in a medium mixing bowl. Mix well and reserve ¼ cup of the filling
- Core and peel apples and slice into bite size pieces and add to mixing bowl with dry ingredients (remember to reserve ¼ cup of the filling). I usually mix the apple and the filling after each apple is cored and peeled to make sure the apples don’t brown.
- After all apples have been peeled and cored and are in the mixing bowl, give the apples a final mix to coat the apples with the filling.
- Remove the dough from the package and let sit at room temperature as described on the package.
- Unroll one of the pieces of dough and place in the bottom of a 9 inch pie pan.
- Add the ¼ cup of reserved filling directly to the top of the bottom crust.
- Using a spatula, place the apples and any juices into the pie shell
- Dot a few slices of butter around the pie
- Unroll the second piece of dough and place on top of the pie. Tuck the dough under the bottom layer and crimp with a fork along the side of the pan to seal.
- Using a fork, poke a few holes on the top of the crust.
- Place in oven for 15 minutes at 400 degrees
- Reduce heat to 350 degrees and cook for an additional 55 minutes.
- During the last 15 minutes lightly brush the top of the pie with milk.
- Remove from oven and sprinkle granulated sugar on the top.