2 store bough pie crusts (or make your favorite homemade recipe)
5 crisp apples, peeled and chopped
3/4 cup sugar
3 tbsp. flour
3/4 tsp salt
1 1/2 tsp. cinnamon
1/4 tsp. allspice
1/4 tsp. nutmeg
1/2 lemon, juiced
9 inch pie pan
Large mixing bowl
What could be more classic than apple pie à la mode?! This is surprisingly one of the easiest desserts to whip up, and it can turn any weeknight into something special. Assemble before dinner, pop it in the oven while you eat and clean up, and treat yourself as you settle in for the evening.
Expert tip—leftover apple pie is great for breakfast ;) It's fruit, right!? No judgement.
Preheat oven to 375 degrees.
Peel, core and chop apples into 1 inch chunks.
Roll out one pie crust on 9" pie pan and let edges hang loose.
Lay other pie crust flat and cut into long, even strips (about 1" wide). Set aside.
Mix all ingredients except for the egg in a large bowl with the apples
Place apple mix into pie pan.
Place slices of remaining pie crust on top of the pie and weave together by alternating horizontal and vertical directions and placing every other piece over and under the others.
Crimp woven pie top and bottom pie crust edges together, using your finger and thumb with a twisting motion.
Whip egg and paint onto all exposed crust. Sprinkle with cinnamon and sugar.
Bake for 50 - 60 minutes. Allow to cool for 20 minutes before serving with your favorite vanilla ice cream!