Preheat oven to 425 degrees. Place 1 refrigerated pie crust into a 9 inch deep dish pie plate. After slicing apples place into a large bowl of water with 1 tsp of salt to prevent browning while slicing rest of apples. Once all apples are peeled, cored, and sliced drain from water and pat dry with a kitchen towel. Place apple slices into a large dry bowl.
Add sugar, flour, cinnamon, salt, lemon juice and nutmeg. Mix well to coat apple slices.
Pour apple mixture into bottom pie crust. Place 2nd pie crust on top of apple mixture and pressing edges of top and bottom pie crusts together to seal. Flute edges for decoration. Cut 4 slits into top crust in the center for venting.
Whisk together 1 egg and 1 tsp of water. Brush egg wash over top crust and edges. Sprinkle a light coating of sugar on top of egg wash.
Bake in preheated oven on center rack for 40-45 minutes until crust is golden brown and apples are tender. (If crust is browning before pie is done, place foil over pie. If only the edges are browning, place a pie ring or foil over the crust edges.)
Cool pie on a wire rack for 2 hours before cutting the pie.
Will you please let me know how I can order a cook book. I want to know how you make the cake using seven up and making strawberry cheese cake,, dump fakes or easy stuff to cook. I love yourbdesserts I have seen. Thank you and have a blessed day.
https://www.blurb.com/b/9452561-catherine-s-plates here’s the link for my cookbook volume #1. Volume #2 will be out shortly within a week or so. I hope you enjoy.