Thinly sliced apple, sugar, flour, cinnamon, nutmeg and little butter pieces atop the apple mixture.
I used a Tenderflake crust because let's face it, I had five kids here!
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| I had hoped to use my Pampered Chef apple slicer/peeler/corer but my apples were on their last leg and too soft. I ended up peeling with a knife. |
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| Tossed the apples into the dry ingredient mixture |
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| This is the exact moment that I knew I was going to love this pie. Amazing aroma. |
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| Added little butter pieces to the top and made my apple stack HUGE. I know they cook down. |
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| Had to stretch my crust to the max to fit over the apples. Added tablespoon of water and sprinkled with sugar. |
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| Closeup of my sugar coated crust. |
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| Little ridge of foil helps to prevent burning around the edge of your crust. |
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| Remove the foil for the last 10 minutes or less of cooking. |
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| Crunchy sugar crust goodness! |
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| Some cracking of my crust took place when I tried to lift the hot pie from the cookie sheet it was resting on in the oven (for spillage control). Oops! |
