KINK'S EASY-PEASY APPLE PIE

I like EASY. This apple pie is just that.

5 to 6 Apples. I've used all kinds. They've all turned out great. For this, I'm using Gala.

1 tablespoon of lemon juice

3 heaping tablespoons of all purpose flour

3/4 cup granulated sugar

A dash of salt

1 teaspoon of cinnamon

The white of one separated egg

Pillsbury Double Deep Pie Crust --they come 2 to a package

Pillsbury Pie Crust--they also come 2 to a package

Core and slice apples. Having one of these apple corers makes this part a breeze. I like how thin the slices come out and I usually quarter them to make them really bite-size.

Just don't use the separated egg yet. That'll be for brushing the top. Mix well. Very well. Weller than you think is necessary. Plop into one of the deep dish pie shells. You can, at this point, take the second pie shell and place it on top, as shown in the last picture. But for this Instructable, I tried something new.

I used, for the first time, the Pillsbury Pie Crust. And I was very pleased with the ease of it as a topping.

What the fork is used for is to decorate and pierce holes to vent the steam.

I separated an egg and added a dash of water to the albumen and whisked it frothy and brushed it on the top. I baked at 400 for 40 minutes, took a peek and added 5 more for a total of 45 minutes to achieve a beautiful golden brown.

This is a very basic recipe that I have simplified for those too intimidated with making your own crusts. Go ahead, you non-cookers out there, give it a try. Surprise your family.

Let me know what you think.

--Kink--