Apple pie spice is the flavor secret for this classic double-crusted apple pie recipe. Serve with a scoop of vanilla ice cream, if desired.
Classic apple pie recipe
1 package (14 ounces) refrigerated pie crusts, (2 crusts)
1 cup sugar
1/4 cup flour
1-1/2 teaspoons McCormick Apple Pie Spice
8 cups tart apples, such Granny Smith or Winesap, peeled and thinly sliced (about 8 cups)
1 tablespoon butter
Preheat oven to 400 F. Prepare pie crusts as directed on package for two-crust pie using 9-inch pie plate.
Mix sugar, flour and apple pie spice in small bowl. Sprinkle over apples in large bowl; toss to coat well. Spoon into pastry-lined pie plate. Dot with butter. Top with second pie crust. Seal and flute edge. Cut small slits in top crust. Brush crust with beaten egg and sprinkle with additional sugar, if desired.
Bake 45 to 50 minutes or until crust is golden brown and filling is bubbly. Cool on wire rack.
Tip: For a sweeter pie, use Jonagold or Golden Delicious apples.
Nutritional information (amount per serving)