Fall is in the air and so is the smell of apple pie...
1 Packaged pie crust with two crusts (for the top and bottom)
6 granny smith apples, peeled, cored and sliced
½ cup dark brown sugar
pinch of sea salt
2 teaspoon pumpkin pie spice
1 Tbsp All Purpose Flour
1 Tbsp Lemon Juice
1 teaspoon pure vanilla
2 Tbsp unsalted butter, thinly sliced
1 egg beaten
No nutrition information available
Preheat oven to 375°F
Line your pie dish with first crust
In a large bowl combine all other ingredients, except for butter and egg. Let sit for about 5 mins. Place apple mixture in crust. Dot with butter slices. Top with second crust. You may have to roll it out a bit on a floured surface. Crimp crust with fork or tuck it under to form a seal...
Cut an X on top the crust to allow for steam to escape. Using a pastry brush, brush egg wash onto crust. Place pie on a cookie sheet and cover edges loosely with foil.
Bake for about 25 minutes. Remove foil and bake 20-25 minutes longer or until crust is golden brown and filling is bubbly.