This makes one 9″ pie, prepare your pie dough ahead of time, while it’s resting in the fridge you can prepare the filling. Mix dry ingredients in a small bowl, then peel, core and slice apples into a large bowl and sprinkle with lemon juice. Toss apples with dry ingredients then let stand for at least 30 minutes at room temperature to let their juices release. You can roll out your pie dough while the apples are resting; line a 9″ pie pan with your rolled dough, then fill with apple mixture, cover with rolled dough and slit the top to let apples vent while cooking. Bake at 425°F for about 45 minutes until the top crust is golden brown. Let it cool! If the pie is too hot for you to hold comfortably with your bare hand it’s too hot to cut. If you cut the pie when it’s too hot the sweetened, spiced, apple juices won’t have thickened and will run out into the pan when you cut that first slice.

You can keep our pies frozen until ready to serve, just thaw 24 hours in the refrigerator. You can also warm the pie in the oven at 425°F until it reaches an internal temperature of 160°F.