Preheat your oven to 425 degrees. Follow the pie crust recipe to make a classic or sourdough pie crust for a double crust pie.

Roll out half of the sourdough pie dough (or classic pie dough) and place the bottom pie crust in a 9 in pie dish.

Next, in a large mixing bowl add the brown sugar, flour, cinnamon and optional nutmeg. Stir to combine. Then stir in the prepared, peeled and sliced apples.

Take the apple mixture after it has been stirred and add it to the pie plate on top of the bottom crust.

TIP: Gently press the apples down so that they are settled into the pie crust. This helps the pie to bake well and not have a big gap at the top in between the apples and top crust.

Once the apples are in the pie plate take the 2 T of butter and put dots of butter over the top of the apple filling.

Next, roll out the rest of the crust and place the top crust on top of the pie and crimp.

Make a few slits in the top crust with a knife for steam to release from the pie. Sprinkle with a generous amount of cinnamon sugar and place in the preheated oven.

Bake your pie for 50-55 minutes until the crust is golden brown, juice is bubbling through the slits you made in the top and the apples are cooked through.

Cover the crust with tin foil if needed to prevent excessive browning during the last 15 minutes of baking.

Remove from the oven onto a wire rack and let cool. Serve room temperature or slightly warm with a scoop of vanilla icecream!

Store leftovers covered in an airtight container, like a pie carrier, in the fridge for 2-3 days.