It is hard to decide which Apple Pie recipe to use because we have several favorites. It was a toss up between this PERFECT APPLE PIE recipe and our CARMEL APPLE PIE recipe. Amanda was the one picking and this is what she chose. So, here it is…. our PERFECT APPLIE PIE from the Harvest Time Pie cookbook by Pillsbury.

INGREDIENTS:6 cups thinly sliced and peeled Granny Smith Apples (I usually use 7-8 cups)
¾ cup sugar
2 TBSP flour
¾ tsp cinnamon
¼ tsp salt
1/8 tsp nutmeg
1 TBSP lemon juice
In large bowl, combine all filling ingredients; toss lightly. Spoon apple mixture into pie crust-lined pan. Top with second crust and flute; cut slits in several places. (See picture below because I do this differently. I roll my crust over the top of an apple template). Bake at 425 for 40-45 minutes or until apple are tender.
TIP: Cover edge of pie crust with strip of foil during the last 10-15 minutes of baking, if necessary, to prevent excessive browning.
peeling and slicing mixing:
rolling top crust:filling the bottom crust:sealing the edges: Above, Tim’s mom came up to help Josh do something and we even put her to work peeling and slicing the apples for this pie.