Perfect Apple Pie

Perfect Apple Pie

52

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

Ingredients

3 h 30 m {{adjustedServings}} servings 366 cals
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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

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Directions

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  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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52
  1. 68 Ratings

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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 a...

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 ...

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...