a no fail apple pie recipe. It's no fail because I cheat and buy the crusts pre-made.
Sugar Kissed Apple Pie
Your Favorite Pie Crust - a top and bottom (Mine's Pillsbury)
Filling
1/2 cup sugar
1/4 cup Gold Medal® all-purpose flour
3/4 teaspoon ground cinnamon
1/4 teaspoon ground nutmeg
Dash salt
6 cups thinly sliced peeled tart apples (6 medium)
2 tablespoons butter or margarine, if desired
Topping
1 tablespoon water
1 tablespoon sugar
Heat oven to 425°F. Put one pie crust in pie plate pressing firmly against bottom and side. In large bowl, sugar, flour, the cinnamon, nutmeg and dash of salt. Stir in apples. Spoon into pastry-lined pie plate. Cut butter into small pieces; sprinkle over apples. Trim overhanging edge of bottom pastry 1/2 inch from rim of plate. Get other pie crust and place over filling and unfold. Trim overhanging edge of top pastry 1 inch from rim of plate. Fold and roll top edge under lower edge, pressing on rim to seal; flute. Cut slits in top to allow steam to escape. Brush top crust with 1 tablespoon water; sprinkle with 1 tablespoon sugar. Cover edge with 2- to 3-inch strip of foil to prevent excessive browning; remove foil during last 15 minutes of baking. Bake 40 to 50 minutes or until crust is golden brown and juice begins to bubble through slits in crust. Cool on cooling rack at least 2 hours.
