Makes 2 pies

Use 9” disposable pie pans

4 Pie Crusts (use Pillsbury packaged pie crust)

9 Cups Apples (Braeburn, McIntosh, Jonagold), peeled and thinly sliced (about 7 apples)

1 ¼ cups sugar

1 ½ tsp. cinnamon

Dash of salt

1/3 cup flour

3 Tbsp. Butter

Put bottom crust in pie pans. Stir together sugar, flour, cinnamon, and salt. Mix with apples.

Put ½ of apple mixture into each pie. Dot with butter.

Put top crust on the pie. Wrap excess top crust under bottom crust edge, pressing edges

together to seal, flute. Cut slits in several places in top crust. Brush with milk and sprinkle a

little granulated sugar on top.

Cover edge with foil. Bake at 425° for 45 minutes. Check pies every 20 minutes to make sure

crust is browning evenly. Foil can be placed in areas that are browning too quickly. Remove foil

from edge last 10 minutes.

To make crust dust, mix together equal parts sugar and flour (by volume, not weight).

To use: Sprinkle 2 tsp. crust dust into the bottom crust of your 9" pie before adding

the filling. Tap and gently swirl your pan to distribute the dust in an even layer. Spoon in

the filling and bake as directed.

How it works: Flour is absorbent, and even a thin layer creates a barrier between unbaked

crust and juicy filling. As it bakes, the crust eventually sets up enough to form its own barrier;

but in the interim, it's crust dust to the rescue!