What You'll Need:
3/4 cup plus 1 teaspoon sugar, divided
2 tablespoons all-purpose flour
1 teaspoon ground cinnamon
1/2 teaspoon ground nutmeg
1/4 teaspoon ground cloves
6 assorted apples, peeled, cored, and cut into thin slices
1 tablespoon butter, cut into pieces
1 (15-ounce) package refrigerated pie crust
1 teaspoon milk
DirectionsWhat To Do:
Preheat oven to 400 degrees F.
In a large bowl, combine 3/4 cup sugar, the flour, cinnamon, nutmeg, and cloves; mix well. Add apples and butter and toss until evenly coated.
Unroll pie crust and place in a 9-inch deep dish pie plate, pressing crust firmly against pie plate. Spoon apple mixture into crust, then place remaining crust over apples. Pinch edges together to seal, then flute. Using a knife, cut four 1-inch slits in top. Brush milk over crust and sprinkle with remaining sugar.
Place on a baking sheet and bake 50 to 55 minutes, or until crust is golden.
Here in the Test Kitchen we used a combination of Granny Smith, Rome, and Jona apples.