ALMOST Too Pretty To Eat Apple Pie

I'm gettin the fall "itch" so I see lots of fall recipes coming up! We have a neighbor that regularly gives us fresh produce.  Yesterday she dropped by with a bag of corn - she's been feeding us all summer!  It has been wonderful!  Last week she brought us some apples - clearly I HAD to make an apple pie!  As I was putting everything together I remembered that my AWESOME little sister and her husband bought me some decorative pie dough cutters for Christmas last year - so I put them to good use!  When my husband saw this pie he said "Awwww... this is ALMOST too pretty to eat!" 

WHAT WILL I NEED?

2 ready made refrigerated pie crusts
6 medium sized apples
2 tbsp all purpose flour
2 tbsp lemon juice or lemonade
3/4 cup of sugar
Cinnamon and Nutmeg to taste

WHAT DO I DO NOW?

Peel and core the apples and then cut them into bite sized chunks, placing the chunks in a large bowl.
Add the sugar.  Mix well.
Add the flour and the lemon juice or lemonade (I used lemonade). Mix well.
Add some cinnamon and nutmeg.  Start with a tsp of cinnamon and a dash of nutmeg and add from there based on your own preference.  Mix well.
Line a deep dish pie plate with one of the crusts. If you do not plan to line the outer edges with cutouts, then go ahead and fold the extra dough under itself and smoosh/pinch the edges with your fingers or a fork.
Pour in your apple mixture.  (Sound like too much for you or you just don't have the time to peel, core and slice apples?  Use 2 cans of Comstock Apple Pie Filling instead!!  The filling is ready made so no need to add anything... except maybe some cinnamon and a little sprinkle of sugar - pour it into your pie shell and skip to the following steps)
If you would like to make a decorative crust, but do not have pie dough cutters just use some cookie cutters and place the cutouts all over the pie - leaving some spaces throughout for the apples to "breathe". 
Bake the pie according to the pie crust packaging for a double crust pie.  Bake for 20 minutes.  Remove the pie and cover the edges with tin foil (so that the edges don't burn).  Bake for another 20-25 minutes or until the apple mixture is bubbling and the crust in the middle of your pie is golden brown.
Cool and serve plain or with a scoop of vanilla ice cream!!

What will YOU scratch out of the box today?

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