8 Servings 

6         cups sliced, peeled and cored baking apples (about 6 large apples)

1         tablespoon lemon juice

3/4      cup granulated sugar

2         tablespoons all-purpose flour

1         teaspoon ground cinnamon

1         package (15 ounces) refrigerated pie crust

1         egg white, lightly beaten

Preheat oven to 400 °F. In large bowl, combine apple slices and lemon juice. In small bowl, combine sugar, flour and cinnamon. Sprinkle sugar mixture over apple slices; mix well to coat.

Line deep dish pie pan with pie crust; fill with apple mixture. Using apple cutter, cut out vents in remaining pie crust. Place crust over filing, crimping and fluting edges. Arrange cut out pastry on top of pie; brush crust with egg white.

Bake 45-50 minutes or until apples are bubbly and crust is deep golden brown.* Remove pie from oven. Cool pie in pan on cooling rack at least 1 hour before serving.

*To keep edges from overbrowning, use thin strips of aluminum foil to cover edge of pie. Remove foil during last 20 minutes of baking.

Wilton Products:

Deep Dish Pie Pan

Harvest Mini Metal Cutter Set (apple used)

Courtesy of Family Features