COUNTRY APPLE PIE

Steps:

• Preheat oven to 425 degrees.
• Divide the ball of dough in half, setting one half to the side.
• On a clean, lightly floured work surface, roll out the dough with a rolling pin until it forms a 10-inch circle.
• Place in pie plate; set aside while making the filling.
• In a small bowl, whisk together the sugar, flour, cinnamon, and nutmeg.
• Place the apples in a large bowl and sprinkle them with the sugar mixture, making sure the apples are thoroughly coated.
• Place the apple mixture in the pie shell, distributing them evenly.
• Dot the filling with the butter.
• Roll out the second half of dough with a rolling pin until it forms a 10-inch circle.
• Place over apple filling; crimp the edges of the pie dough together to seal in the filling, and then use a fork to puncture the top of the pie 5 or 6 times.
• Brush the top of the pie and crimped edges with heavy cream to create a perfect, golden brown finish.
• To bake, place the pie plate on a baking sheet and bake for 15 minutes.
• Decrease oven heat to 375 degrees and continue baking for 40 minutes, or until the apples are tender.
• Insert a cake tester or a knife into the pie to check the firmness of the apples.
• If the apples are still firm, continue baking the pie until they soften.
• The perfect apple pie will have visible juices bubbling around the crust.
• If the top of the crust is getting too brown and the apples are not done yet, cover the pie with foil to allow the apples to bake a big longer without browning the crust too much.
• Transfer the pie plate to a wire cooling rack and allow the pie to cool and se t for 1 ½ hours before serving.
• Apple pies are best served either at room temperature or warmed at 350 degrees for about 10 minutes.
• This pie will keep at room temperature overnight and can be stored in the refrigerator for up to 4 days.