Southern Style Apple Pie

Growing up in the south we are just born to love apple pie. While most people consider this to be a winter dessert, mainly because apples are a winter crop, I think that a good apple pie is just as perfect year around. When making this pie in the summer its nice to have a light dinner of various veggies, maybe even some baked chicken. By having a lighter dinner you allow more room for the pie.

Ingredients

2 Premade pie crusts

3/4c Brown sugar

1/4c All purpose flour

3/4 tsp ground cinnamon

Pinch of nutmeg

6 Medium apples, peeled, cored, and thinly sliced

1 Tbsp water

3 Tbsp butter, diced

Egg wash, for brushing

Sugar, for sprinkling

The apples that I choose to use were golden delicious as well as one granny smith.

Directions

Preheat oven to 450 degrees F

Mix together the brown sugar, flour, cinnamon, and nutmeg in a small bowl. In another bowl, sprinkle apples with water and toss. Stir in the sugar mixture to evenly coat the apples. Set aside.

Roll out the two circles of chilled dough. Use one round to line a 9-inch pie pan. Chill the other round.

Mound the apple and sugar mixture into the pie pan lined with dough. Dot with the cubed butter.

Using a pastry cutter, or knife, cut an even number of strips from the remaining chilled dough round. Transfer every other strip to the pie top and weave in the lattice by folding every other strip back onto itself and laying another strip perpendicularly. Fold the strips back across and repeat until completed.

Brush the top of the pie with egg wash and sprinkle with cinnamon and sugar. Trim the overhanging dough and crimp edges.

Bake pie on 450 degrees F for 10 minutes. Then bake on 350 degrees F for 35 minutes