Perfect Apple Pie
Try our easy apple pie recipe with perfectly spiced fresh apple filling and Pillsbury™ Pie Crusts–a warm, classic dessert perfect for any occasion.
Ingredients
- 1 boxrefrigerated pillsbury™ pie crusts (2 count), softened as directed on box
- 6medium-sized apples (2 lb)
- ¾ cupsugar
- 2 tablespoonsall-purpose flour
- ¾ teaspoonground cinnamon
- ¼ teaspoonsalt
- ⅛ teaspoonground nutmeg
- 1 tablespoonlemon juice
Directions
- 1
Bring crusts to room temperature by removing outer package and placing on your counter for 15 minutes. Place oven racks in middle and lower positions. Place a large piece of heavy-duty foil on the lower oven rack to catch any juices. Heat oven to 425°F.
- 2
Meanwhile, wash and peel the apples using a vegetable peeler or a sharp paring knife. Slice the apples into quarters, core, then cut thin (about 1/4-inch thick), even slices (about 6 cups total).
- 3
Place 1 pie crust in ungreased 9-inch glass pie plate. Press crust firmly against side and bottom, allowing any extra crust to hang over the edge.
- 4
In large bowl, gently mix apples, sugar, flour, cinnamon, salt, nutmeg and lemon juice until apples are evenly coated. Spoon filling into crust-lined pie plate.
- 5
Place second crust over the apple mixture. Fold excess top crust under the edge of the bottom crust, pressing edges together to seal and create a thick rim.
- 6
Flute the edge of the pie crust by placing your thumb and index finger about 1 inch apart on the inside edge of the pie plate. Use your other thumb to push the pastry inward, forming a scalloped edge.
- 7
With a small knife, cut slits or shapes in several places in top crust to allow steam to escape while baking.
- 8
Bake pie on middle oven rack for 15 minutes. Cover edge of crust with 2- to 3-inch-wide strips of foil to prevent excessive browning. Bake an additional 25 to 30 minutes or until apples are tender when pierced with the tip of a knife and crust is golden brown.
- 9
Cool on cooling rack at least 2 hours before serving. Cut into slices and serve.