FOR THE CRUST
2 Pie crusts [10 inch unbaked]
FOR THE FILLING
1-1/4 cup Sugar
1/2 cup Flour
1-1/2 teaspoon Apple pie spice
4 lg Peaches [fresh][peeled Pitted and finely sliced]
5 lg Apples [Granny Smith]
[cored, peeled, and finely Sliced]
2 tablespoon Butter
FOR THE TOPPING
1 tablespoon Butter
2 tablespoon Sugar
1/2 teaspoon Apple pie spice
Yield: 8 Slices
Pre-heat oven to 425oF. Combine the sugar, flour, and the spice in a small bowl and mix well, then add the sliced fruit, tossing to coat all of the slices.
Spoon the filling into the bottom pie crust in a deep dish pie pan, with the deepest part in the middle. Pat the 2 tablespoon of butter and arrange them on top of the apples. Moisten the edges of the bottom crust with water and put the top crust on sealing the edges. Put strips of aluminum foil around the edges of the pie to prevent scorching.
Combine the 1 tablespoon butter [melted] and the + teaspoon spice and brush the top of the crust, bake @ 425F for 15 min. then reduce heat to 400oF and bake for 40 min.
Let stand to desired serving temp. and serve with French vanilla ice cream topped with a sprinkle of cinnamon.