Description

This is a recipe for an apple pie, which is a seemingly generic but household classic, especially around the holiday season. It consists of a pie crust filled with cinnamon-covered sliced apples. Needless to say, it is a one way ticket to Flavor Town. Hot or cold, with or without extra toppings or desserts, the apple pie does not disappoint.

Ingredients

• 1 box (14.1 oz) refrigerated Pillsbury™ Pie Crusts (2 Count), softened as directed on box
• 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

Instructions

1. Heat oven to 425°F. 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. Wrap excess top crust under bottom crust edge, pressing edges together to seal; flute. Cut slits or shapes in several places in the top crust.
3. Bake for 40 to 45 minutes or until the apples are tender and the crust is golden brown. Cover the edge of the crust with 2- to 3-inch wide strips of foil after the first 15 to 20 minutes of baking to prevent excessive browning. Cool on the cooling rack at least 2 hours before serving.

Source Attribution

This recipe is from Pillsbury™.

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