The Blind Chef

Ingredients

• 6 to 8 apples, peeled and sliced
• 3/4 cup granulated sugar
• 1/4 cup all-purpose flour
• 1 teaspoon ground cinnamon
• 1/4 teaspoon ground nutmeg
• 1 tablespoon lemon juice
• 1 double pie crust (top and bottom)

Instructions

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1. Preheat the oven to 425°F (220°C).
2. Peel and slice the apples, then combine with sugar, flour, cinnamon, nutmeg, and lemon juice. Toss until evenly coated.
3. Line a 9-inch pie dish with the bottom crust. Spoon in the apple filling and mound it slightly in the centre.
4. Lay the top crust over the filling. Trim any excess, then crimp the edges firmly to seal.
5. Cut several small slits in the top crust to allow steam to escape during baking.
6. Bake for 45 to 50 minutes, until the apples are tender and the crust is deep golden brown. Cover the edges with foil if they brown too quickly.
7. Allow the pie to cool for at least 2 hours before slicing so the filling sets properly.