Easy Apple Pie

Serves 8
  • 3/4 cup brown sugar
  • 3 tbsp. flour
  • 1 tsp. Kowalski's Ground Cinnamon
  • 3/4 tsp. kosher salt
  • 1/2 tsp. Kowalski's Ground Nutmeg
  • 1/4 tsp. Kowalski's Allspice
  • 8 tart apples (such as Haralson), peeled, cored, sliced 1/2" thick
  • 14 oz. pkg. refrigerated pie crusts
  • 1 egg white, lightly beaten
  • 1 tbsp. turbinado sugar

In a large mixing bowl, combine first 6 ingredients; add apples, tossing to combine. Set apple mixture aside. Adjust oven rack to lowest position; place a rimmed baking sheet on the rack and preheat oven to 425°. Line a 9" deep-dish pie pan with one crust; fill with apples. Top with the second crust, tucking top crust under the edge of the bottom crust; pinch crusts together to seal. Flute edge of crust with fingers. Cut 6-8 slits in the crust; brush with egg and sprinkle with sugar. Place pie on the preheated baking sheet; bake until the crust is a dark golden-brown (40-45 min.), covering the edges of the crust with strips of foil to prevent overbrowning in last 10-15 min., if needed. Transfer pie to a wire rack; cool 2 hrs. before serving.