Pillsbury Perfect Apple Pie |
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Prep Time: 30 Minutes Cook Time: 40 Minutes |
Ready In: 70 Minutes Servings: 8 |
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This is directly off the side of the box of the Pillsbury refrigerated pie crusts. (The roll out kind) This one NEVER fails, and has a real version and an each shortcut version. THANK YOU PILLSBURY! Ingredients:
6 cups thinly sliced apples (6 medium) |
3/4 cup sugar |
2 tablespoons all-purpose flour |
3/4 teaspoon cinnamon |
1/4 teaspoon salt |
1/8 teaspoon ground nutmeg |
1 tablespoon lemon juice |
Directions:
1. Heat oven to 425°F.
2. Place one pie crust in a 9 pie place. Press firmly against the side and bottom.
3. In a large bowl, gently mix filling ingredients; spoon into crust-line pie plates. Top with second pie crust. Wrap excess top pie crust under the bottom crust edge, pressing edges together to seal; flute. Cut slits of shapes in several places of top crust.
4. Bake 40 - 45 minutes, or until apples are tender and crust is golden brown. Cover crust with 2-3 inch wide strips of foil 15 - 20 minutes of baking to prevent excessive browning. I bought one of those round crust shields that really works here. Cool on cooling rack at least 2 hours before serving.
5. Variation short cut: One 21 oz can of apple pie filling and one 21 oz can of sliced apples can be substituted for the filling - still use the spices.
6. Add- on - Caramel Apple Pie - immediately after removing pie from the oven, drizzle 1/3 cup (or less) of caramel sundae toppng (like Smuckers) on top of the pie and sprinkle with with two tablespoons of chopped pecans. I have done this and it is wonderful both in taste and appearance.
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