Prepared pie crust for top and bottomrolled out to 10"
¾-1cuplight brown sugardepending on tartness of your apples
½teaspoonfreshly grated nutmeg
8cupsappleschopped (about 6 large apples)
Preheat the oven to 425-degrees.In a large mixing bowl, toss the apples with the dry ingredients. Let them sit while preparing the crust.
Roll the pie crust out to 10" and place into the bottom of the pie dish.
Spoon the apple mixture into the prepared pie plate. Cut the butter into small pieces and place on top of the apple mixture.
Roll the top crust piece out to 10" and make any design cuts you may like. Place on top of the the apple mixture, then crimp the edges with your fingers.
Beat the egg in a small bowl. Brush the top of the pie with the egg wash, and use the egg wash to place any pieces of cut crust you have.
Lightly spray your Baking Pie Crust Shield and place over the pie. Put the pie on a foil lined baking sheet and bake for 30 minutes. Remove the shield, brush again with egg wash (if needed), and bake for another 15-20 minutes until golden brown and the apple mixture is bubbling through the cut-outs.
Remove to a cooling rack and let set for 10-15 minutes before cutting.