Ingredients Jump to Instructions ↓

  1. 1 box Pillsbury® refrigerated pie crusts , softened as directed on box Filling:

  2. 6 cups thinly sliced, peeled apples (6 medium)

  3. 3/4 cup sugar

  4. 2 tablespoons all-purpose flour

  5. 3/4 teaspoon ground cinnamon

  6. 1/4 teaspoon salt

  7. 1/8 teaspoon ground nutmeg

  8. 1 tablespoon lemon juice

Instructions Jump to Ingredients ↑

  1. Heat oven to 425°F. Place 1 pie crust in ungreased 9-inch glass pie plate. Press firmly against side and bottom. 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. 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. Yield: 8 servings.


Send feedback