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Perfect Apple Pie

Perfect Apple Pie

  • Prep

    30 m
  • Cook

    3 h
  • Ready In

    3 h 30 m
Pillsbury(R)

Pillsbury®

A classic apple pie takes a shortcut with easy Pillsbury® unroll-fill refrigerated pie crust.

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Ingredients {{adjustedServings}} servings

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Original recipe yields 8 servings

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Nutrition

Amount per serving ({{servings}} total)

  • Calories:
  • 366 kcal
  • 18%
  • Fat:
  • 14 g
  • 21%
  • Carbs:
  • 59.1g
  • 19%
  • Protein:
  • 2.4 g
  • 5%
  • Cholesterol:
  • 10 mg
  • 3%
  • Sodium:
  • 290 mg
  • 12%

Based on a 2,000 calorie diet

Directions

  1. Heat oven to 425 degrees F. Place 1 pie crust in ungreased 9-inch glass pie plate. Press firmly against side and bottom.
  2. 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; flute. Cut slits or shapes in several places in top crust.
  3. 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.
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Reviews

S.Hicks
208

S.Hicks

11/22/2010

To solve the issue of having a "running" pie, Alton Brown suggests letting the apples draini(once you add the sugar) in a collendar for one hour then proceed with your recipe using the drained apples. I did this and sure enough, no running or over liquid apple pie!

Linda Phelps
74

Linda Phelps

11/19/2010

I have been using this recipe for 40 years...and my mother before that. Only difference I saw was we use 1 tsp of cinnamon and don't use the lemon juice....I may try that. We dot the top of the apples with butter before placing on the top crust. Then I sprinkle sugar and cinnamon on top. For those who are home crust makers (me for 39 years) I use these Betty Crocker crusts....only take a little of my whole wheat flour, spread on a board and roll the crusts just a little thinner...and people think I still make my own. Smile.

grannysherry
66

grannysherry

10/20/2010

For the best results dot the top of the apples with butter before putting on the top crust. Also, try using several different varities of apple, such as Golden Delicious, Gala, York etc. in the same pie. It really adds depth of flavor. Sometimes,instead on lemon juice, I throw a handful of fresh cranberries on top of the apples to give it the tartness and flavor of fall.

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