INGREDIENTS
- Prepared pastry for a double pie crust
- 8 medium apples, peeled and thinly sliced. Use a mix of tart and sweet apples (apples should be firm!)
- 1 cup sugar
- 1 teaspoon cinnamon
- Dash of nutmeg
- Maple sugar or rock sugar (for topping)
INSTRUCTIONS
- Preheat oven to 375°F.
- Divide the pastry into two pieces, one slightly larger than the other. Roll the larger piece of pastry into a 12″ to 13″ circle, and place it in a 9″ pie pan.
- To make the filling: In a bowl, mix the apples, sugar, cinnamon and nutmeg until apples are coated.
- Layer the mixture into the pie dish.
- Roll the second piece of pastry into an 11′ circle. Place it on top of the pie and crimp the edges. Trim any excess pastry. Cut several small slits in the top crust with a small knife to release steam while baking.
- Sprinkle the top of the pie with maple sugar or rock sugar.
- Bake uncovered for 15 minutes, then cover the crust edges with foil. This will prevent the edges from overbrowning while allowing the top crust to continue browning. Bake for an additional 60 minutes, or until the filling is hot and bubbling (this is key!).
- Remove the pie from the oven and allow it to cool before slicing.
- Store, loosely covered, at room temperature for a day, or refrigerate for up to 5 days. Freeze for up to three months.