Old Fashioned Apple Pie

1. Preheat oven to 450°F (230°C).
2. CRISCO NO FAIL PIE CRUST: Prepare pie dough and transfer rolled pie crust into pie plate without stretching. Trim pastry at edges of plate. Roll out remaining dough and set aside.
3. FILLING: Combine sugar, flour and apple pie spice in a large bowl. Add apples, tossing lightly to coat fruit with sugar mixture.
4. Fill the pastry-lined pie plate with fruit mixture. Dot with butter. Top with remaining pastry. Seal and flute edges. Cut slits on top of pastry.
5. TOPPING: Brush top of pie with beaten egg and sprinkle with turbinado sugar.
6. Place the pie on a foil-lined baking sheet.
7. Bake in preheated oven, on bottom rack, for 10 minutes. Reduce heat to 350°F (180°C) and bake for 60-70 minutes or until pastry is golden and fruit is tender. Cool on wire cooling rack for at least 2 hours before serving.

TIP 1: Use any combination of the above suggested firmer apples. If you like a more applesauce consistency, use Cortland and Empire.

TIP 2: If you are not serving the pie the same day, cover with foil and refrigerate.