Servings: 2 pies

4 pre-made frozen deep dish pie crusts 4 pre-made frozen deep dish pie crusts
4-5 c sugar 4 to 5 c sugar
3/4 tbsp nutmeg ¾ tbsp nutmeg
1 1/2 - 2 tbsp cinnamon 1 ½ to 2 tbsp cinnamon
10-12 medium sweet apples (Cortland/Macouns) 10 to 12 medium sweet apples (Cortland/Macouns)
1/2 c milk ½ c milk
2 tsp of butter or margarine 2 tsp of butter or margarine

Leave 2 pie crusts in the freezer and take the other 2 and leave them on the counter to thaw (still in tins).
Mix in a bowl the sugar, nutmeg, and cinnamon.
Peel, core and slice apples thinly to about ¼”.
Take the other 2 pie tins out of the freezer and coat them with a thin layer of milk.
Using a tbsp, spread an even, thin coat of sugar mix in each of the pie crusts.
Lay down a single layer of apple slices covering the bottom and sides.
Spread more sugar mix on top of the apple slices.
Repeat step 7 until you are at the lip of the pie crust.
Keep repeating step 7 but angling in so the apple layers start to look like an upside down “V” to fill in the underside of the top crust.
Place 3 or 4 small (¼ tsp or so) wedges of butter on top of the apples.
Take the thawed pie crust and carefully peel back the tin trying to keep the pie crust from breaking.
Lay the thawed pie crust upside down on top of the apples so it becomes the top crust.
Pinch together the edges (I use a fork but fingers work especially well).
Coat the top pie crust with milk
Spread plenty of sugar on the top pie crust. It will turn hard after caramelizing and cooling.
Place on the center rack in an oven preheated to 375 degrees. Note: I like to place a cookie sheet underneath and then loosely lay tin foil on top of that. This catches the juices that can bubble out of the pie and make a smelly, sticky, smoke filled mess in your oven.
Cook for about an hour. Use a regular table fork to stick into the pie until it goes in and comes out without resistance. This means the sugary apple mix inside is soft and ready to eat. Cook for less time if you like firmer apples.