Jenny's blog: "good stuff to eat"

* Active Time: 20 minutes * Total Time: 1 hour 40 minutes INGREDIENTS o Filling o ½ cup sugar o 3 Tbsp all-purpose flour o ¾ tsp ground cinnamon o 1/4 tsp each ground nutmeg and salt o 6 Fuji or Gala apples, peeled, cored and sliced ½ in. thick (8 cups) o 1 pkg (15 oz) refrigerated ready-to-bake pie crusts o ¾ cup heavy (whipping) cream o 2 tsp sugar o 3 Tbsp maple-flavor pancake syrup PREPARATION 1. Place a foil-lined baking sheet on middle oven rack. Heat oven to 400°F. Have a 9-in. pie plate ready. 2. Filling: Mix sugar, flour, cinnamon, nutmeg and salt in a large bowl. Add apples; toss to coat. 3. Line pie plate with crust as pkg directs. Add Filling, tucking in apples to fit. Top with remaining crust. Gently press edges together, turn under and flute or crimp if desired. 4. Brush crust with some of the heavy cream; sprinkle with the sugar. Cut 4 slits on top of pie to vent. 5. Bake on the foil-lined sheet 1 hour or until apples are tender when pierced through a slit, juices bubble and crust is golden brown. (If top browns too quickly, drape pie loosely with foil.) Remove to a wire rack to cool. 6. Shortly before serving: Beat remaining cream and the pancake syrup in a medium bowl with mixer on high speed until soft peaks form when beaters are lifted. Serve pie at room temperature with the cream. Planning Tip: This pie is best the day it’s baked, but it can be refrigerated up to 2 days. Bring to room temperature to serve.