What do you do when your husband brings home 20 pounds of apples??

 Okay, so I am not sure it was 20 pounds, HOWEVER! It was a large box of apples that a race director gave him after a race. (For those of you who don't know, after you run a race, you get fruit to replenish your body)  Soo... I have all these apples, what the heck am I supposed to do with them??  Learn to make Apple Pies!!!
    I have said it before and I will say it again, never knock a pre-made item... in this case pie crust.   I have never made an apple pie before today so I figured to play on the safe side and don't attempt a pie crust during my first rodeo.  I chose Pillsbury pie crusts...something about that little dough boy makes me trust Pillsbury! Let me tell you, in this case, it was a good choice.
    SO here we go! APPLE PIE!!

INGREDIENTS

1 box of Pillsbury pie crust (there are two in a box)                   
6 cups thinly sliced, peeled cooking apples (about 2 1/2 pounds)
1 tablespoon of lemon juice (optional, but I recommend it)
3/4 cup of sugar
2 tablespoons all purpose flour
1/2 teaspoon ground cinnamon
1/8 teaspoon ground nutmeg ( I love nutmeg)
1/3 cup dried cranberries (optional, I did not use cranberries)

1. Preheat oven to 375 degrees. Roll out the pie crust into a 9 inch pie plate...

2. Sprinkle the sliced apples with the lemon juice.  In a separate, large bowl stir together sugar, flour, cinnamon, and nutmeg.  Add the apple slices and cranberries ( if you are using them) and toss until the apples are coated in the mixture. (I didn't have a lid for my lg bowl, so I used plastic wrap...worked great)

3. Transfer apple mixture to the pastry lined pie plate.  Trim bottom pastry to edge of pie plate.  Cut slits in the remaining pie crust and place over the pie plate to create a seal that will seal in the apples and the sugary goodness :)  I actually rolled the pie crust over the pie and then cut the slits...but to each his own.

4. If desired, brush top pastry with milk and sprinkle with sugar. ( I RECOMMEND THIS!! OH YUMMY) To prevent over browning, cover the crust of the pie with foil.  

5. Bake for 40 minutes and remove foil and continue to cook for 20 minutes until fruit is tender and filling is bubbly.  Cool on a wire rack.  ( I don't have one, My pies cooled on a kitchen towel on the counter... and serve warm. (warm takes cooling for 2 hours... I sucked it up and ate it about 30 mins out of the oven..hahah...)


Here is my first finished Apple Pie..which by the way made a delicious breakfast haha....