|2 ||Pillsbury Pie Crusts|
|5 lbs. ||Granny Smith apples, peeled, cored and cut into eighths|
|1 cup ||sugar|
|1 tbsp. ||water|
|1 ||egg white|
|1/2 cup ||brown sugar|
|2 tsp. ||apple pie spice|
|1/4 tsp. ||salt|
|1 tbsp. ||flour|
|1/2 tsp. ||milk|
|4 tbsp. ||butter (unsalted) cut into sm. pieces|
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Heat oven to 375°F. Divide cut up apples into 2 baking dishes. Sprinkle apples with 1/4 cup sugar. Cover with foil and bake in oven for 20 minutes. Cool for about 30 minutes.
Reheat oven to 375°F. Combine the remaining sugar, apple pie spice, brown sugar salt and flour in a bowl. Spoon half of the apples into a pre-made pie crust. Sprinkle with half of sugar mix. Put 2 tbsp. butter onto the apples. Repeat. Cover with the pre-made pie crust. Flute the edge of the crust. Cut slits in top. Brush the top crust with egg white and milk. Sprinkle with 1 tbsp. sugar. Place on a foiled lined cookie sheet. Bake for 75 minutes or until crust us brown and bubbly. Cool. Serve warm and with or without ice cream ala-mode.
Prep time varies depending on if you have an electric apple peeler or not.
apple pie, desserts, Thanksgiving