It's that time...Apple Pie.

So it's that time of the year again. Summer has come and gone, and I'm sitting here in long pants again.  Have you ever noticed everything is never as it seems?  Fall for instance.  We think fall is like the greatest time of our lives "hoodies, bonfires, pumpkin patches, haunted houses, and hayrides" when in fact, when you put on a hoodie, I'm willing to bet you don't think twice about it or dwell about how fantastic your day just got because you put on a hoodie. And bonfires, sure they're great, if done properly, but 9 times out of 10 it's windy and the smoke is blowing straight into your eyes, or the guy building the fire who thinks he knows how to do it and claims he was a boy scout, can't get the fire even to spark. And haunted houses?  No. Don't even go there with me.  Because they aren't even scary, and you stand in line longer than you're actually in the "haunted house". So needless to say, fall is only good for apple pies......apples straight from the orchard, mind you. And I would take my lovely summer weather, and summer tanning, over a rainy, 65 degree fall day. Enjoy this apple pie recipe......it's simple as pie! Oh wait..... 

 

Ingredients:
1 refrigerated pie crust (from 15-ounce package)
1 egg white, lightly beaten
3/4 cup sugar
2 tablespoons cornstarch
2 teaspoons ground cinnamon
4 cups thinly sliced peeled apples (about 4 medium)
1 teaspoon sugar

Directions:
-Preheat oven to 425°F.
-Prepare crust as directed on package.
-Place on foil-lined 12-inch pizza pan.
-Brush crust with about 1/2 of the beaten egg white.

-Mix 3/4 cup sugar, cornstarch and cinnamon in medium bowl. Toss with apples.
-Spoon into center of crust, spreading to within 2 inches of edges.
-Fold 2-inch edge of crust up over apples, pleating or folding crust as needed.
-Brush crust with remaining egg white; sprinkle with 1 teaspoon sugar.

-Bake 20 minutes or until apples are tender.

Enjoy!