Apple Pie


1 Box Pillsbury pie crusts (2 crusts)
6 large Granny smith apples, peeled, cored, and sliced thin
1/4 to 1/2 cup granulated sugar (depending on how sweet you like your pie)
1/4 cup brown sugar
1 tsp apple pie spice
1 tsp cinnamon
3 T flour
egg + 1 T water, for egg wash
sugar and cinnamon, for top crust garnish

Preheat the oven to 350 degrees.  Remove your pie crusts from the refrigerator and let them come to room temperature. 

Prepare your apples by peeling, coring, and slicing them into thin strips.  Add them to a large bowl of water with a splash of lemon juice as you are slicing them to keep from browning.

Press a pie crust into the bottom of a deep dish glass pie pan.  Drain and pat the apples dry.  Place them back into the large bowl.  Add the granulated sugar, brown sugar, apple pie spice, cinnamon, and flour to the apples and stir to coat them evenly.

Pour the apples into the pie crust and mound slightly.

Now, you can either use a cute shaped cookie cutter for the top crust, or just place the crust on top and cut slits to allow the steam to escape.  I used our Valentine heart shaped cookie cutters to decorate the top crust.  Use your fingers to crimp and seal the crust edges together.

Brush the top and edges with egg wash.  Sprinkle with sugar and cinnamon.

Bake for 30 minutes.  Cover crust with foil, and continue to bake another 15 minutes, or until golden brown and apples are tender.  Let cool slightly before cutting so it will set up.  Enjoy with a big scoop of ice cream!