We Are Big Losers

1/2 cup light brown sugar
1/2 cup granulated sugar
2 tbsp flour
1 tsp cinnamon
1/2 tsp nutmeg
1/8 tsp salt
6 cups thinly sliced apples
2 tbsp butter or margarine
1 egg yolk

Pie crust:
2 cups flour
1 cup shortening (Instead of shortening, I like to use 1/2 cup smart balance and about 1/3 cup of smart balance oil)
1 tsp salt
1/2 cup cold water

Make pie crust, roll crust for bottom crust and put in pie plate. Preheat oven to 425. In large bowl, mix sugars, flour, cinnamon, nutmeg and salt. Add apples, toss lightly to combine. Turn apple mixture into pastry-lined pie plate, mounding up in center to support top crust. Dot apples with butter cut in small pieces. Rold out remaining dough, place on top of apples, cut slits for steam vents. Trim overhanging pastry from rim of pie plate. With fingers, press edges to seal. Press upright to form rim. Crimp edge. Place thumb on edge of pastry at an angle. Pinch dough between index finger and thumb. Repeat at same angle all around……..OR use tines of a fork to press top and bottom crust edges to seal. mix yolk with 1 tbsp water, brush on crust. I use foil to cover edges of pie crust to keep from getting darker. Bake pie 45-50 minutes until apples are tender, crust is golden. I bake 25 minutes, then take off foil and bake another 25 min.

1/8th of Pie = 7.5 weight watcher points