Fool Proof, Delicious Apple Pie

First off, I apologize for being away so long. I have been crazy busy with the job that helps pay the bills due to hurricane Irene! I work for an Insurance Company and since the storm hit I have been dedicated to the policyholders insured with the Company and have had no time for the loved ones and/or hobbies in my life. I am back and I am so happy to have caught up a bit.

Here is a great recipe for this time of the year since apples are now in season. I do not make my own pie dough, I think I still have flour in my kitchen from the times I was experimenting. There is no need to go crazy when Pillsbury Pie Crust is right in your grocers refrigerator ready for you to roll into your pie plate. No one will know it's not homemade unless you tell them. Follow my technique with the topping and whoever takes a bite of this pie will swear you spent hours making it. Only you and I will know the difference, your secret is safe with me!

This is my husbands favorite. Alan, I dedicate this one to you. I love you!

Ingredients:

1 Pillsbury Pie Crust, Room Temperature
6 Cups Golden Delicious Apples, Sliced
2 Tablespoons Flour
1/2 Cup Sugar, plus more for topping
1/4 Cup Brown Sugar
Cinnamon, To Taste
1/8 Tsp Nutmeg
1 Tablespoon Fresh Lemon Juice
1/2 Tsp Salt
1 Tablespoon Butter
1 9 Inch Glass Pie Plate
Cooking Spray
Milk for Top of Pie

Preheat oven to 425

Directions:

Remove the two curst from the box and set aside. Leave the crust in the wrap until ready to use.

Place the sliced apples in a large mixing bowl. Add the flour, sugar, brown sugar, cinnamon, nutmeg, lemon juice and salt. With a spoon stir until thoroughly blended, Set aside.

Spray the pie plate with cooking spray and unfold one of the crusts. Roll the crust with a rolling pin until slightly larger then the pie plate. Lay the crust in the plate and sprinkle the bottom with a little sugar (this will keep the bottom crust from being soggy). Pour in the apple mixture and dot with butter.

Unfold the other crust and roll that slightly larger then the bottom curst. Place on top of the apples and crimp the side marrying the top and bottom crust. Brush the top with milk and sprinkle with a good amount of sugar. This will make the pie shiny and beautiful. Here is where you fool even the toughest critics!

Cut a few slices on the top crust to allow the steam to escape and bake for 30 to 40 minutes on the lowest rack in your oven until the top is golden brown and the apples are tender. Place on a cooling rack for an hour then serve, can be served with ice cream for an extra treat!

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