Deep dish Apple Pie

2 Pilsbury pre made pie crusts (one for top, one for bottom)

Filling:
* 6 cups thinly sliced peeled McIntosh apples, (about 2 pounds)
* 6 cups thinly sliced peeled Granny Smith apples, (about 2 pounds)
* 2/3 cup packed light brown sugar
* 1 tablespoon lemon juice
* 1 teaspoons ground cinnamon
* 1/8 teaspoon ground nutmeg
* Pinch of ground allspice
* Pinch of salt
* 2 tablespoons all-purpose flour

Filling: Combine apples, brown sugar, lemon juice, 1 teaspoon cinnamon, nutmeg, allspice and pinch of salt in a large bowl. Reserving 4 cups, transfer the rest of the apple mixture to a Dutch oven. Cook over medium heat, stirring, until the apples are tender and beginning to break down, about 10 minutes. Remove from the heat, stir in the reserved apples and 2 tablespoons flour; let cool for about 30 minutes.
Lay one pie crust in the bottom of the pie pan and press down on bottom and sides. Layer in the apples. Cover with the second pie crust and flute edges. Cut slits in the top of the pie crust.
Bake for 20 min at 425, reduce temp to 375 and cook until the crust is golden brown and the filling is bubbling, 25-35 minutes more. Let cool on a wire rack for about 1.5 hrs.


Number of Servings: 10

Recipe submitted by SparkPeople user CMMEIER.