1 box Immaculate Baking Co.™ ready-to-bake pie crusts, softened as directed on box
1 tablespoon sugar
6 cups thinly sliced, peeled apples (6 medium)
3/4 cup sugar
2 tablespoons all-purpose flour
3/4 teaspoon ground cinnamon
1/4 teaspoon salt
1/8 teaspoon ground nutmeg
1 tablespoon lemon juice
Heat oven to 375°F. Place 1 pie crust in ungreased 9-inch glass pie plate. Press firmly against side and bottom.
In large bowl, gently mix Filling ingredients; spoon into crust-lined pie plate. To make lattice top, cut second crust into 6 (2-inch wide) strips. Arrange strips in lattice design over filling. Wrap excess top crust under bottom crust edge, pressing edges together to seal; flute. Brush crust with water, and sprinkle with 1 tablespoon sugar. Cut slits or shapes in several places in top crust.
Bake 45 to 55 minutes or until apples are tender and crust is golden brown. After 15 minutes of baking, cover crust edge with strips of foil to prevent excessive browning. Cool on cooling rack at least 2 hours before serving.
Using a variety of different apples will make this pie even better. Apples vary in tartness and texture and will add dimension to your pie baking.
Top with caramel topping before serving.
|Calories from Fat||130|
|Other Carbohydrate||3 1/2|