This recipe is inspired by many Victorian recipes for apple pie, but with the busy person in mind.
Ingredients:
1 package store-bought refrigerated pie crusts (2 crusts)
6 cups peeled and sliced apples (about 6 medium apples)
3/4 cup sugar
2 tablespoons all-purpose flour
1 teaspoon ground cinnamon
1/4 teaspoon ground nutmeg
2 tablespoons butter, diced
Instructions:
Preheat the Oven: Heat your oven to 425°F (220°C).
Prepare the Filling. In a large bowl, mix the sliced apples, sugar, flour, cinnamon, and nutmeg until the apples are evenly coated. Unroll one pie crust and place it in a 9-inch pie plate. Press it firmly against the sides and bottom. Pour the apple mixture into the crust-lined pie plate. Dot the top with pieces of butter.
Unroll the second crust and place it over the filling. Trim
excess dough from the edges, then pinch the edges to seal. Cut slits in the top
crust to allow steam to escape.
Bake in the preheated oven for 45 to 50 minutes, or until the crust is golden brown and the filling is bubbly. If the edges of the crust begin to brown too quickly, cover them with strips of aluminum foil about halfway through baking.
Cool and Serve.
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