Ingredients:

 

1 dl sugar

1 dl packed brown sugar

3 tablespoons all-purpose flour

1 teaspoon ground cinnamon

1/4 teaspoon ground nutmeg

4-5 apples thinly sliced and peeled 

1 tablespoon lemon juice

Pastry for double-crust pie

​

How to do:

In a small bowl, combine the sugars, flour and spices; set aside. In a large bowl, toss apples with lemon juice. Add sugar mixture; toss to coat. 

​

Line a 20 cm pie plate with bottom crust; trim even with edge. Fill the bottom crust with apple mixture. 

 

For basket top crust:
Cut the pie crust into strips that is 2 cm wide, place how many stripes you want on the pie one way, as long as there is some room between them. Then lift every other strip and place another strip a cross the stripes that are not folded. Repeat this to the end, lifting the over stripes away, so it forms a basket pattern. Tuck the ends under the pie bottom crust. 

 

For a full covered top crust: 
Roll remaining crust to fit top of pie; place over filling. Trim, seal and flute edges. Cut slits in crust.

​

Bake at 200 Celsius or 375° for 45 minutes. Cool on a wire rack.

 

TIP: If the pie crust is getting golden too quickly, cover it with some foil, it will stop it from becoming too golden, but it will still bake. 

TIP: decorate with some whipping cream and cinnamon