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Prep Time: 0 Minutes Cook Time: 45 Minutes |
Ready In: 45 Minutes Servings: 8 |
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I can't make a pie crust to save my life. Thank heaven Pillsbury does such an incredible job with their refrigerated piecrusts. You just unroll 'em and use 'em and no one is the wiser. This apple recipe is one that is on the side of the box and is as it is titled: Perfect! Read more ! Ingredients:
crust |
1 box (15 oz) pillsbury refrigerated pie crusts, prepared as per directions on the package. |
filling |
6 cups thinly sliced, peeled apples (about 6 medium) |
3/4 cup of sugar |
2 tblsp. all purpose flour (or 3 tblsp. instant tapioca pearls) |
3/4 tsp. cinnamon |
1/4 tsp. salt |
1/4 tsp. ground nutmet |
1 tblsp. lemon juice |
Directions:
1. Heat oven to 425 degrees. Place 1 pie crust in an ungreased 9-inch glass pie plate. Press firmly against side and bottom.
2. In a large bowl, gently mix filling ingredients, spoon into crust-lined pie plate. Top with second crust.
3. Wrap excess top crust under bottom crust edge, pressing edges together to seal, then flute, or, finish edges as you are accustomed to doing. (My mama used a fork.) Cut slits or shapes in several places in the top crust.
4. Bake 40 to 45 minutes or until apples are tender and crust is golden brown. Cool on cooling rack for at least 2 hours before serving.
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