Recipe Sunday

Apple Pie
Makes: 1 (9-inch) deep-dish pie

• 1 (15-ounce) package refrigerated pie crust, Pillsbury
• 2-1/2 pounds Granny Smith apples, peeled, cored, and cut into 1/4-inch-thick slices (about 5 apples)
• 2-1/2 pounds Braeburn apples, peeled, cored, and cut into 1/4-inch-thick slices (about 5 apples)
• 1/2 cup sugar
• 1/2 cup all-purpose baking mix, Bisquick
• 2 tablespoons honey
• 1-1/2 teaspoons ground cinnamon
• 1 large egg, lightly beaten

1. Preheat oven to 400 °.

2. On a lightly floured surface, roll 1 pie crust into a 12-inch circle. Carefully fit dough in a deep-dish pie plate.

3. In a large bowl, combine apples, sugar, baking mix, honey, and cinnamon; toss gently until apples are coated in sugar mixture. Place apple mixture into prepared crust, pressing down to pack apples. Roll remaining pie crust into a 12-inch circle. Gently place pie crust on top of apples in pie plate. Fold edges together, and crimp to seal. Brush top of crust with beaten egg. Cut several slits in top crust to allow steam to escape.

4. Bake at 400 ° for 10 minutes. Reduce heat to 350°, and bake 50 to 60 minutes longer, covering crust with aluminum foil to prevent excessive browning, if desired.

(Taken from: Sandra Lee Semi-Homemade Magazine, October/November 2009)