Ingredients:

2 lbs. apples
1/4 cup brown sugar
1 teaspoon ground cinnamon
1 teaspoon ground nutmeg
1 pinch of salt
1 tablespoon lemon juice
2 frozen pie shells
2 tablespoons cream in 1/4 cup water

Instructions:

Thaw the pie shells according to the manufacturer’s instructions. Preheat the oven at 350°F.

Peel and core the apples and cut them into chunky pieces. Sprinkle the lemon juice over the apples.

Mix the brown sugar, cinnamon, nutmeg and salt. Pour over the apples and stir by hand to make sure every piece is coated.

Place one of the shells in a deep pie dish; arrange the apple pieces in the dish. With your finger, damp the edge of the piecrust with the cream and water mixture. This will help the second shell to adhere to it.

Cover the pie with the second shell, and brush the top with the cream mixture. Poke holes with a fork on the top crust to let steam escape. Seal the top crust to the bottom by pinching the edges together.

Bake 40-50 minutes, until crust is brown and juice begins to bubble through top.