The Perfect Apple Pie

I've never been a big apple pie lover,
 but my husband would probably list it as his third love. 

Our boys and I as his first two of course!

For my sweet hubby's birthday I decided to make this oh so yummy apple pie.

I would eat this every night if I could! Like I said before

it's not my favorite, but this pie is perfect!

Hope you all enjoy!

                           
             

You'll need:                                                                              Prep time: 30 minutes

• 9 inch glass pie plate                                                  Baking time: 40-45 minutes
• apple corer/slicer (optional)                                  
• peeler                                                                           Cooling time: 1-2 hours

Ingredients:

Crust:

• Pillsbury refrigerated pie crust

Pie Filling

• 6-8 apples (I love golden delicious for this pie, but you could do any crisp apple) thinly cut
• 3/4 cup of sugar (you could do sugar in the raw)
• 1 tablespoon of lemon juice (fresh or bottled)
• 2 tablespoons of all purpose flour
• 3/4 teaspoon of ground cinnamon
• 1/4 teaspoon of salt (brings out the flavor)
• 1/8 teaspoon of ground nutmeg 
• 1 half of an egg beaten
• left over cinnamon and sugar to garnish

Preheat oven to 425° F while you are making the filling.

 Let the pie crust sit outside the fridge for 15 minutes. 

Take your pretty little apples....
           

                                 
                    Wash them thoroughly and remove the stem.

                       

        

         Then it's time to peel them.

                                           After that, slice and core them.  

                                                                       
    Then take those slices and cut them in half...that means
one apple will make 16 slices.

     Put your sugar, flour, salt, cinnamon and nutmeg into a small bowl.

Now pour in all your dry ingredients onto your apples and stir gently making sure everything is well mixed.

                          Now it's time to prepare the bottom crust.

Firmly and evenly place your dough into your glass pie plate.










                                Then add all your apples and spread flat.

Lay your top crust on top and make a pretty edge (I like the fork technique but decided to use the pinch look here)

                                                       
                           

                     Then make 4-8 slits for apples to vent while cooking.

  Brush your beaten egg all over the top and crust and sprinkle the cinnamon and sugar as well.
                                                               

Bake for 40-45 minutes, covering edges with foil if they become to brown.

                                                                                                                    Then let cool for 1-2 hours to thicken and well....

    Enjoy!