1Preheat oven to 375. In large bowl, stir together apple, flour, lemon juice, sugar, brown sugar and salt. Set aside. Roll out two pie crusts into large circles. put the circles on large baking sheets
2Put half the apple mixture on one crust and the other half on the other crust.
Fold over the edge of each crust so that it covers 2 to 3 inches of the apple mixture. No need to be artistic. The more rustic, the better.
3Dot the tops of the pies with chunks of butter.
Bake for 30 to 40 minutes til filling is golden and bubbly. If the crust appears to brown too quickly, cover edges with foil for the remaining baking time.
If you have two ovens, it’s best to bake the pies separately. If not, just allow enough room between racks so the heat can circulate properly.
Allow to cool slightly, then slice into wedges with a pizza cutter. Eat ‘em on the go!
Note: The recipe says 6 Tbsp. is 1/2 stick of butter, but I thought it was 4 Tbsp. I think as long as you dot the top with at least 3 Tbsp. of butter for each pie, it should be ok.