For the pie crust:

 

2 Cup Rayne’s Mill Original Pancake Mix

3/4 cup cold butter

2 tsp salt

3 tbsp cold water

 

For the filling:

 

2 pounds of granny smith apples

2 tbsp lemon juice

1/3 cup of light brown sugar

1/2 tsp ground cinnamon

1/4 tsp ground nutmeg

2 tbsp corn starch

 

For the egg wash:

1 egg

1 tbsp water

 

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1. Preheat the oven to 350°F.

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2. In a food processor mix all dry ingredients: flour, sugar, salt with cold butter, and 5 to 6 tbsp of cold

water. Split the dough onto 2 equal parts. Wrap each one in plastic and put in a fridge for 30 min to chill

the dough.

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3. Prepare the apple pie filling. Peel and core granny smith apples. Slice apples into 1/2-inch-wide, add

lemon juice, sugar, and spices. Soak 30 min, then drain through the colander. Mix drained apple filling

with cornstarch.

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4. Roll out 2 parts of the dough. Lay one part of the dough into pie pan, fold apple pie filling. Cover with

the second part of the dough. Seal the top and bottom crusts. Make cuts on top layer in order to

release steam during the baking process.

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5. Brush the top crust with egg wash. Bake apple pie for 40-50 mins or until crust is golden.