Tuesday, December 1, 2015


Yes, this is an easy apple pie to make. Guaranteed. Plus you
don't have to make the crust, unless you want too. Add ice-
cream or fresh whipped cream, it's delicious.



I box Pillsbury pie crust. Take out of the refrigerator as you
begin to slice your apples.


6 cups peeled, thinly sliced apples
3/4 cups sugar
2 Tbsp. all-purpose flour
3/4 tsp. ground cinnamon
1/4 tsp. salt
1/8 tsp. ground nutmeg
1 Tbsp. lemon juice (fresh lemon)
2 Tbsp. cold butter diced


Preheat oven to 425 degrees.
Will need a 9 inch glass pie plate.
Take 1 of the pie crusts and place it into the pie dish.
Press the dough firmly against the bottom and sides.
Combine all the filling ingredients into a large bowl,
(except the butter) stir gently to combine.
Put the apple mixture in the pie dish.
Sprinkle the diced butter over the pie mixture.
Remove the second crust from the wrapper and place
over the apple mixture.
Fold the excess top crust under the bottom crust edge,
and press the edges together to seal. 
Flute the edges.
Cut slits in the top crust.
(optional, sprinkle some sugar/cinnamon on top)
Bake 45 minutes until crust is golden brown, after
the first 20 minutes cover edges of crust with foil
(wide strips of about 3 inches) to prevent the crust
from becoming to brown. Finish baking.
Cool on rack for a few hours, this allows the pie 
to set up. 
Can be made day ahead. After cooling, cover 
with plastic wrap and foil, refrigerate. Take
from refrigerator a few hours before serving,
can be warmed up if desired.

Adapted from pillsbury.com apple pie

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