Apple Pie

We have had an overabundance of apples recently. I made apple crisp one day, apple pancakes another but we still had more. Sarah was home this past week for fall break and she really wanted Bob to make her one. Off she went to the store to buy crusts so he could make her a pie. This is the recipe straight off the box of Pillsbury pie crusts. It's good, works every time, and when you buy the store brand they don't always have the recipe on the box as Whitney found out. So really, this is for Whitney (and me) for the next time. Sorry no pictures, the pie was finished this morning at breakfast.

Apple Pie

1 box of pie crusts (or a homemade crust if you're feeling ambitious)
6 c thinly sliced apples (about 6 medium)
3/4 c sugar
2 Tbsp flour
3/4 tsp cinnamon
1/4 tsp salt
1/8 tsp ground nutmeg
1 Tbsp lemon juice

Heat oven to 425*. Let crusts sit at room temperature while you make the filling. In a large bowl gently mix the rest of the ingredients. Place one pie crust in ungreased 9-inch pie plate and press firmly against the side and bottom. Spoon the filling into the crust and top with the second crust. wrap excess top crust under the bottom and press edges together to seal. Cut slits or shapes in several places in the top crust.

Bake 40 to 45 minutes or until apples are tender and crust is golden brown. Cover edge of crust with strips of foil after first 15-20 minutes of baking to prevent excessive browning. Cool on cooling rack at least 2 hours before serving (if you can actually wait that long).