It cooled down for a few days and I baked like crazy(its back in the mid 80s today). I used my Wilton Pumpkin Pie pan so I used 4 apples instead of 9-10 like the recipe calls for. I used 2 very large Granny Smith apples and then 2 medium red apples. Here they are with all of the ingredients on top of them.
I mixed it all together and poured it into my pumpkin plate.
After 15 minutes, I took it out and covered the edges with foil.
Here it is completely done and out of the oven.
Wishing this was scratch and sniff? Me too!
1 Package refrigerated pie Crusts
9-10 apples, two different kinds, one Granny Smith
1/4 Cup Apple Juice
2 Tablespoons Lemon Juice
3/4 Cup Sugar
1/4 Cup Corn Starch
dash of salt
1 teaspoon Cinnamon
1/2 teaspoon allspice
Preheat oven to 425. Roll one pie crust out into pie plate. Peel and chip apples into large mixing bowl. In separate bowl, combine all dry ingredients and stir to blend. Combine all liquid ingredients in another bowl and stir to blend. Pour dry and liquid over apples and stir well.
Pour over pie crust in pie plate and spread evenly. Use your finger and dip it in water to dampen the ouer edges of the crust before topping with remaining crust. Fold and crmp the edges together. Cut four 1-inch slits in the top of the pie. Brush with melted butter and sprinkle with sugar, if desired(I brushed with butter-but didn't use sugar).
Place in oven and bake 15 minutes. Remove from oven and cover entire pie with foil. Cut slits in center of foil and peel back so mainly the outer edge is covered (to prevent it from burning). Reduce heat to 375 and continue baking for 45-55 minutes or until golden.