Prep Time: 30 minutes
Cook Time: 1 hour

2 – 9″ pie crusts – Tenderflake is what we used, but store-brand can also work.
6 large MacIntosh Apples (sliced, no need to take the apple skin off – may need a 7th apple).
1 cup light brown sugar
4 tbsps all-purpose flour
1 tsp ground cinnamon

You can also choose to add:
1/8 tsp ground nutmeg
1 tablespoon butter
1 tablespoon of lemon juice
1/2 cup white sugar (+ 1/2 cup light brown sugar in lieu of 1 cup light brown sugar)
1 large egg (lightly beaten in a small bowl for an egg wash of the pie shell)

1. Place oven rack in the centre position and preheat the oven to 400F (204C). Remove pie crusts from the freezer and allow to thaw at room temperature for 5 to 10 minutes.
2. In a large frying pan, add sliced apples and let cook for a few minutes, stirring gently. Then add light brown sugar, flour and cinnamon. Continue to stir until everything thickens, tossing to coat evenly.
3. Spoon the apple filling over the bottom crust and discard any extra juice from the bottom of the bowl (this can make the crust soggy).
4. Take the top crust out of its liner and allow to flatten on a floured surface (to roll out), or do what I did and invert it directly onto the bottom crust! Ta-da!
5. Press edges of the pie crust together with a fork or using your fingers. If you have any major pastry rips you can use a bit of water to patch up the crust again. Cut 4 slits in the top of the dough to allow the steam to vent. Place pie on a baking sheet.
6. If you would like to do the egg wash, now is the time… then cover the edges of the pie with a strip of foil to prevent them from browning in the first 25 minutes.
7. Bake at 400F for 25 minutes. Carefully remove the pie shield, turn the oven down to 375F and continue to bake for an additional 30-35 minutes or until the top is golden brown and the juices are bubbly. Cool at room temperature.
   
   SERVE WITH WHIP CREAM OR ICE CREAM!