Brown Sugar Apple Pie To Die For

A recipe from the blog care2

If you havent already , prepare the pastry and refrigerate for at least one hour , until firm enough to roll.

On a sheet of lightly floured wax paper , roll the larger portion of pastry into a 13 1 / 2-inch circle with a floured rolling pin.

Invert the pastry over a 9-inch deep-dish pie pan.

Center it , then peel off the paper.

Gently tuck the pastry into the pan , without stretching it , and let the overhang drape over the edge of the pan.

Refrigerate.

Preheat the oven to 400f.

While the pie shell chills , make the filling.

Combine the apples , brown sugar , lemon juice , cinnamon and nutmeg in a large mixing bowl.

Toss well to mix.

Set aside while you roll the top pastry.

On another sheet of lightly floured wax paper , roll the other half of the pastry into an 11 1 / 2-inch circle.

Turn the filling into the refrigerated pie shell , smoothing the apples with your hands.

Dot the top of the pie with butter , dropping the pieces here and there over the apples.

Lightly moi.

double crust, apples, light brown sugar, fresh lemon juice, ground cinnamon, ground nutmeg, unsalted butter, glaze, milk, granulated sugar