Pillsbury
1 box Pillsbury® refrigerated pie crusts, softened as directed on box

6 cups thinly sliced, peeled apples (6 medium)

3/4 cup brown sugar (I use about ¼)

2 tablespoons all-purpose flour

3/4 teaspoon ground cinnamon

1/8 teaspoon ground nutmeg

1 box Pillsbury® refrigerated pie crusts, softened as directed on box 6 cup s thinly sliced, peeled apples (6 medium) 3/4 cup brown sugar (I use about ¼) 2 tablespoons all-purpose flour 3/4 teaspoon ground cinnamon 1/8 teaspoon ground nutmeg

Heat oven to 425°F. Place 1 pie crust in ungreased 9-inch glass pie plate. Press firmly against side and bottom.

In large bowl, gently mix filling ingredients; spoon into crust-lined pie plate. Top with second crust. Wrap excess top crust under bottom crust edge, pressing edges together to seal; flute. Cut slits or shapes in several places in top crust.

Bake 40 to 45 minutes or until apples are tender and crust is golden brown. Cover edge of crust with 2- to 3-inch wide strips of foil after first 15 to 20 minutes of baking to prevent excessive browning. Cool on cooling rack at least 2 hours before serving.