Many years ago, I bought this little contraption at a Pampered Chef party called an apple, peeler, corer, slicer. The Hughey kids had a blast peeling apples with this little gadget because the peel would come off in one big, long, strand. They thought it was hilarious to turn this apple peel strand into a jump rope. Needless to say, I had to find a use for all those cored, peeled, and sliced apples, so I began making this recipe.
1 15 oz Pillsbury Refrigerated Pie Crust (or make your own for a healthier version)
6 cups thinly sliced granny smith apples
3/4 cup sugar
2 tbs flour
3/4 tsp cinnamon
1/4 tsp salt
1/8 tsp nutmeg
1 tbs lemon juice
1. Heat oven to 425. Prepare pie crust according to package directions for two crust pie using a 9 inch pie pan
2. In a large bowl, combine remaining ingredients, mix lightly. Spoon into crust-lined pan. Top with 2nd crust and flute the edges. Cut slits in several places.
3. Bake at 425 for 40 to 45 minuts or until apples are tender and crust is golden brown.