Directions

1. Preheat oven to425ºF.Bring refrigerated pie crusts to roomtemperature.

2. Unroll1 pie crust and press it intoa 9-inch glass pie plate.

3. In a large bowl, toss together all filling ingredients.

4. Transfer filling to the pie plate. Unroll the second pie crust and place it on top of the apples.

5. Tuckthe extra top crust under the bottom crust edge, pinching together with your fingers to seal.

6. Cut slits in the top of the pie.

7. Bake for 40-45 minutes, or until apples are tender and crust is golden brown.

8. About half way through the baking time, cover the edge of the crust with strips of aluminium foil to prevent the edges from becoming too dark.

9. Cool pie on a wire rack for at least 2 hours before slicing and serving.