Perfect Apple Pie A classic apple pie takes a shortcut with easy Pillsbury® unroll-fill refrigerated pie crust. (711) (210) Save and Share prep time 30 min total time 3 hr 0 min ingredients 8 servings 8 Ingredients Crust 1 box Pillsbury® refrigerated pie crusts, softened as directed on box Filling* 6 cups thinly sliced, peeled apples (6 medium) 3/4 cup sugar 2 tablespoons all-purpose flour 3/4 teaspoon ground cinnamon 1/4 teaspoon salt 1/8 teaspoon ground nutmeg 1 tablespoon lemon juice SAVE ON THIS RECIPE! Steps 1 Heat oven to 425°F. Place 1 pie crust in ungreased 9-inch glass pie plate. Press firmly against side and bottom. 2 In large bowl, gently mix filling ingredients; spoon into crust-lined pie plate. Top with second crust. Wrap excess top crust under bottom crust edge, pressing edges together to seal; flute. Cut slits or shapes in several places in top crust. 3 Bake 40 to 45 minutes or until apples are tender and crust is golden brown. Cover edge of crust with 2- to 3-inch wide strips of foil after first 15 to 20 minutes of baking to prevent excessive browning. Cool on cooling rack at least 2 hours before serving. Did you know? Pillsbury has a gluten free pie and pastry dough. *Two cans (21 oz each) apple pie filling can be substituted for the filling. Caramel-Pecan Apple Pie: Immediately after removing pie from oven, drizzle with 1/3 cup caramel ice cream topping. Sprinkle with 2 to 4 tablespoons chopped pecans. Nutritional information toggle Overall Rating: * Your Thoughts? Post Beccal7110 days ago Followed this recipe to a T! No soggy bottom, Not dry..my first time cooking with fresh apples And it was near perfection! Comment1 Comment Smith021012 days ago TO SOLVE YOUR SOGGY PROBLEMS: Before baking the crust, break open an egg and use the egg white to paste the bottom crust. Place it in the pre-heated oven for about 5-7 minutes. For the filling, use about 1-2 tablespoons of corn starch. After the 7 minutes, take the dish out, pour in the pie filling, then cover with the top crust, bake as directed. Comment britelite13 days ago This sounds too easy?? I cant wait to try, but everybody is complaining of soggy bottom and too watery??! Comment nene5514 days ago I make my own crust it is good but my filling is so dry its terrible I have used granny smith apples from the freezer. it taste good but way to dry HELP PLEASE Comment MrsGlow26 days ago TO SOLVE THE SOGGY CRUST IN THIS RECIPE....add 1Tablespoon of cornstarch for every 3 cups of apples used....so you will need 2 Tablespoons for this recipe. Make sure they are 2 LEVELED Tbsps. Comment meaganteal28 days ago Very Good!! I took it to work, and it was gobbled up. My new go to apple pie recipe. Comment ecodessert33 days ago If you are having trouble with store bought apples try a can of Lucky Leaf Apple Pie Filling. Its simple and tastes great. Comment bunny6335 days ago I made this pie and it came out very watery. Can any share why this is happening??? I used cortland apples. Please help!! recipe very easy to use gave it 5 stars. Comment magpie271136 days ago This is the easiest recipe Ive ever used for baking, and my husband loves it! I use 1/2 cup white sugar and 1/4 cup brown sugar, but thats the only change I made. I also use the tip on the box of crust and sprinkle flour on both sides of the bottom crust; this takes care of the soggy bottom problem for me! Comment fluffypawsmommy36 days ago To keep your bottom crust from getting soggy - brush it with egg white and fill. Also, brush a little egg white on the top crust...makes for a very pretty pie. Comment Show more reviews
Posted on: Mon, 25 Nov 2013 16:28:59 +0000
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