Snappy Apple Pie

This apple pie comes together in a snap. Thus, the recipe title. It uses refrigerated pie crust and makes two pies. I bake them one at a time since my oven will only accommodate that. McCormack has a similar recipe, but I changed some things to make it to our liking.

• Ready In: 35 mins
• Serves: 16
• Yields: 2 pies

Ingredients

• 2 (9 inch)  refrigerated pie crusts
• 4  cups tart apples, peeled and thinly sliced
• 3⁄4 cup granulated sugar
• 2  tablespoons cornstarch
• 1  tablespoon ground cinnamon
• 1⁄4 teaspoon ground nutmeg
• 1⁄8 teaspoon ground ginger
• 1⁄8 teaspoon ground allspice
• 1 -2  tablespoon half-and-half
• 1  teaspoon sugar
• 1  teaspoon ground cinnamon

Directions

1. Preheat oven to 425 degrees.
2. Thaw crust as directed on package.
3. Place each crust on a foil-lined baking sheet. (I use the nonstick aluminum foil).
4. Combine the apples, 3/4 cup granulated sugar, cornstarch, cinnamon, nutmeg, ginger and allspice in large bowl.
5. Mix until well combined.
6. Spoon 1/2 of the apple mixture on each pie crust up to 2 inches of edges.
7. Fold 2-inch edge of crust over apples, pleating or folding crust as needed.
8. Combine 1 t sugar and 1 t cinnamon.
9. Brush crust with half-and-half.
10. Sprinkle edges of crust evenly with the cinnamon-sugar mixture.
11. Note: Those new cinnamon-sugar grinders, made by McCormick, work great for sprinkling sugar on the pie crust edges.
12. Bake each pie for 20 minutes or until appels are tender.
13. Cover crust with foil to avoid excessive browning of crust.
14. Cool slightly before serving.