Midnight Apple Pie



The Scenario: It's midnight. I don't want to do homework. There are four large apples staring at me across the room in my lovely fruit bowl. There are pre-made pie crusts in the fridge. I am going grocery shopping tomorrow. I need to clear out the fridge before I go... 
Darn, I guess that means I'm making pie.  (And in case you're wondering, it's supposed to be a flower.)

Ingredients

1 Premade Double Crust Pie Pastry
6 Cups Of Fresh Skinless Chopped Green Apples
1 Cup Of White Superfine Sugar
2 Tablespoons Of Real Softened Unsalted Butter
2 Tablespoons Of White All Purpose Baking Flour
1/4 Teaspoon Of Freshly Ground Nutmeg
1/8 Teaspoon Of Fine Ground Table Salt
1 Teaspoon Of Freshly Ground Cinnamon


Instructions

Preheat your oven to 450 degrees Fahrenheit, or 225 degrees Celsius. Take out a nine inch pie dish, and carefully add into it the bottom crust pastry layer. Next take out a small mixing bowl, and sift together the white superfine sugar, white all purpose baking flour, fine ground table salt, fresh ground cinnamon, and freshly ground nutmeg. Next take out a large sealable mixing bowl, and add in the fresh skinless chopped green apples, melted butter and the sugar mixture. Place a lid over the bowl, and then vigorously toss the fruit until they are evenly coated with the sugar, flour, and spices. Spoon the apples into your pie dish. You can now add the top pie crust layer over the filling, and then bind the two layers of crust together at the seams. Be sure and make several slits into the pie top so that the filling can breath. Now that you are ready to bake the dessert, slide it into the oven for fifteen minutes. Cover the pie with aluminum foil on the outer edges, and bake the pie for an additional forty minutes, or until the crust is golden, and the apples are tender and juicy. Serve the pie warm with a single scoop of vanilla bean ice cream.

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