Jenny’s semi-homemade apple pie

1		Marie Callender's Pastry Pie Shell
1/2  whole		Jiffy Pie Crust Mix
7		Macintosh Apples, peeled, cored,s and sliced
1  cup		sugar
1  dash		nutmeg
1/2  teaspoon		cinnamon
2  tablespoons		salted butter
1-1/2  teaspoons		cornstarch
1-1/2  teaspoons		flour
1  pinch		kosher salt
2  tablespoons		Half & Half Cream

Tip: Click on the ingredient links to learn the nutritional information for all the Jenny’s semi-homemade apple pie ingredients. The serving size for any ingredient in Jenny’s semi-homemade apple pie may be adjusted using the nutrition facts serving size calculator. Use it to help cut calories, carbs and more from your recipes.

Preheat oven to 425.
Peel, core and slice apples, add 2/3 c of sugar to apples and mix
Reserve 2T sugar; set aside.
In separate bowl combine remaining sugar, cornstarch, flour, spices, and salt, then add to apple mixture and mix until apples are coated; set aside.
Rub 1 T soft butter all over bottom of prepared frozen crust.
Prepare Jiffy pie crust mix, cut in half. Roll out half for top of pie crust; wrap other half in plastic wrap and freeze for other use
Add apples to frozen crust base
Dot with remaining 1 T butter, diced small
Daub crust rim with. Cold water and sprinkle 1T sugar all around rim
Add top/upper crust and seal, crimping edges as desired.
Brush top of pie with half and half
Slice vents in top crust as desired
Bake on parchment or foil lined baking sheet at 425 for 15 minutes
Then lower to 735 and bake another 35-45 minutes till done.
Cover with foil if crust gets too brown
Remove from oven when done to cool
While hot, sprinkle top with last 1T sugar
Cool completely. Serve cold, or slightly warmed as desired. Makes 8 servings.