Ingredients:

2 refrigerated pie crusts

2 tbsp unsalted butter, melted

4 tsp ground cinnamon + 1 tsp ground nutmeg (to coat apples)

8 cups granny smith apples peeled, cored, thinly sliced

3/4 cup sugar

ground cinnamon (to sprinkle on pie crusts)

3 tbsp flour

egg wash

Directions:

1. Roll out one pie crust. Brush with melted butter and sprinkle evenly with cinnamon. Roll tightly into a log. Cut into 1/4” rounds. Repeat with second pie crust.

2. Place half of the rounds in a greased pie dish and press to adhere and attach to form a crust right to the edges of the pie dish. Brush with egg wash and set aside.

3. Toss apples with sugar, cinnamon, nutmeg and flour until coated. Place apples into prepared crust.

4. Place remaining cinnamon swirl rounds in a circle in-between two pieces of parchment paper. Roll out to 1/4” thick and place on top of the apples. Press edges to seal and cut any excess pie crust. Brush the top evenly with egg wash and cut a small X in the center of the pie.

5. Preheat Oven to 350. Bake 45 minutes to an hour until apples are cooked through & crust is golden brown. Cover top with foil for the first 25 minutes of baking. Remove foil and bake an additional 20 minutes or until crust is golden and apples are bubbly and cooked through.

Bon Appetit!