Perfect Apple Pie
Prep Time: 30 minutes
Ready in: 3 hours
8 servings
- 1 box (14.1 ounces) 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
- Heat oven to 425°F. Place 1 pie crust in ungreased 9-inch glass pie plate. Press firmly against side and bottom.
- 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; ?ute. Cut slits or shapes in several places in top crust.
- 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.
Tip: Two cans (21 ounces each) apple pie filling can be substituted for the filling.
