Make the Crust:

• Place all pie crust ingredients in the order listed into a food processor fitted with an “S” blade process for 15-40 seconds, or until the mixture resembles a coarse meal and holds together when pinched.
• Remove dough from processor (it will be crumbly), transfer it to a large bowl or flat surface, and form into two, equal-sized round discs.
• Wrap both discs of dough in plastic wrap and refrigerate for at least 60 minutes or overnight.

• Make the filling:

  • Place the peeled and cored apples in a microwave safe dish and cook for 6 minutes, until apples are slightly soft.
  • While apples are in the microwave, in a small bowl, mix together sugar, flour cinnamon and nutmeg.
  • Once apples are finished cooking in the microwave, put them in a colander to drain excess water. Let them cool in the colander for at least 10 minutes.
  • Transfer cooled & drained apples to a bowl, add dry ingredient mixture and stir until it’s evenly distributed.

  • Putting it all together:

    • Preheat your oven to 350 degrees Fahrenheit.
    • Remove crusts from refrigerator and roll into circles, about ¼ to ½ inches thick. (you may need to let them sit on the counter at room temperature for 5 minutes, or until it rolls a little easier).
    • Gently place one round crust into pie plate.
    • Pour filling into unbaked pie crust.
    • Place second crust on top of the apple pie filling and shape the edges. Cut 4 slits in the top to vent steam. (or make a lattice crust).
    • Place a pie crust shield or aluminum foil over the outer crust of the pie to protect it from burning. Remove shield in the last 10-15 minutes of baking if it doesn’t begin to brown under the shield)
    • Bake the pie on the middle/lower rack in the preheated oven for 60 minutes or until the filling begins to bubble and the top is lightly browned.
    • Let cool for at least 3 hours (the filling thickens as it cools). 
    • Serve with vanilla ice cream.