Post by chief_cook2 on Nov 5, 2005 18:12:31 GMT -6
Prep Time: 35 min (Ready in 1 hr 20 min )
Makes: 8 servings
Tart apples, such as Granny Smith, McIntosh or Pippin, make the most flavorful pies. Serve the pie, still warm from the oven, with a scoop of vanilla ice cream, homemade whipped cream and a sprinkle of fresh nutmeg--or even the slice of Cheddar cheese that's traditional in some households.
Crust 1 box (15 oz) Pillsbury® refrigerated pie crusts, softened as directed on box Filling* 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, if desired 6 cups thinly sliced, peeled cooking apples (6 medium)
1. Heat oven to 425°F. Make pie crusts as directed on box for Two-Crust Pie using 9-inch glass pie pan. 2. In large bowl, mix all filling ingredients except lemon juice and apples. Gently stir in lemon juice and apples. Spoon into crust-lined pan. Top with second crust; seal edge and 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. After 15 to 20 minutes of baking, cover crust edge with strips of foil to prevent excessive browning.
Tips *Two cans (21 oz each) apple pie filling can be substituted for the filling.
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