Apple Pie Recipe
Is there anything better in the fall than sitting down with a heaping slice of warm apple pie? Yeah, healing we didn’t think so.
Making an apple is as easy as, well, pie. Follow the recipe below from Pillsbury to pull off your own version.
Don’t forget to compliment your creation with a scoop of vanilla ice cream and cup of milk.
1 box Pillsbury refrigerated pie crusts, 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
Heat oven to 425 degrees Fahrenheit.
Place 1 pie crust in ungreased 9-inch glass pie plate; press firmly against side and bottom.
In large bowl, gently mix filling ingredients and spoon into crust-lined pie plate.
Top with second crust.
Wrap excess top crust under bottom crust edge, pressing edges together to make a seal.
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 two hours before serving.