1. Preheat Oven to 425.
2. If using frozen piecrust make sure the crusts are room temperature before starting.
3. Place 1st crust in the bottom of a 9” glass pie pan, press crust firmly against sides and bottom.
4. In large bowl mix all filling ingredients.
5. Fill pie shell with apple mixture and top with second crust.
6. Press edge of crusts to seal 2 crusts together. Cut slits in top crust.
7. Bake 40-45 minutes until crust is golden brown and apples are tender.