Mom’S Maple-Apple Pie

• 1 cup sugar
• 2 tablespoons all-purpose flour
• 1-1/2 teaspoons ground cinnamon
• 1/2 teaspoon ground nutmeg
• 1/4 teaspoon salt
• 6 medium tart apples (about 2-1/4 pounds), peeled and thinly sliced
• 1 tablespoon lemon juice
• 1 (14.1 ounces) refrigerated pie pastry
• 2 tablespoons butter
• 3 tablespoons maple syrup, divided
• Warm maple syrup, optional

1. In a small bowl, combine the first five ingredients. In a large bowl, toss apples with lemon juice. Add sugar mixture; toss to coat.
2. Unroll one pastry sheet into a 9-in. pie plate; trim even with rim. Add filling. Dot with butter; drizzle with 2 tablespoons maple syrup. Unroll remaining pastry; place over filling. Trim, seal and flute edge. Cut slits in top. Brush pastry with 1 tablespoon maple syrup.
3. Bake at 425u0b0 for 40-45 minutes or until crust is golden brown and filling is bubbly. Cover pie loosely with foil during the last 20 minutes if needed to prevent overbrowning. Remove foil. Cool on a wire rack. If desired, serve with warm maple syrup.

sugar, flour, ground cinnamon, ground nutmeg, salt, tart apples, lemon juice, refrigerated pie pastry, butter, maple syrup, maple syrup

Taken from www.tasteofhome.com/recipes/mom-s-maple-apple-pie/ (may not work)