Servings: 8 servings
Calories: 394kcal
Cost: $10
Equipment
- 1 Large Mixing Bowl
- 1 wooden spoon
- Measuring spoons
- 1 10-inch Deep Dish Pyrex Glass Baking Dish
Ingredients
Crust
- 1 box Pillsbury refrigerated pie crusts (2 count) (thawed to room temperature)
Apple Filling
- 9 small apples (we used Gala; use whatever you have)
- Ā¾ cup granulated sugar
- 1 Ā½ Tbsp cornstarch (or 3 Tbsp of all-purpose flour)
- ā tsp allspice
- ā tsp nutmeg
- Ā¼ tsp salt
- 1 Tbsp lemon juice
Instructions
- Remove the crusts from the box and set them on your counter for about 20 minutes to thaw at room temperature.
- Ensure that your oven racks are at the middle and lower positions before preheating your oven to 425Ā°F.
- Wash and peel your apples, then slice them into quarters - removing the core - into about Ā¼-inch slices.
- Check that your crusts are thawed and using 1 of them, place gently into the glass pie plate. Firmly press the crust to the bottom and sides of the pie plate, making sure to leave a little of the crust hanging over the edge.
- In your large mixing bowl, gently mix all of the filling ingredients until all of the apples are coated. Then spoon the filling to the crust within the pie plate and spread it so .
- Lay the 2nd pie crust on top of the mixture and seal the edges by folding the excess crust underneath the edge of the bottom crust.
- Using your index finger and thumb, rotate the pie while pinching the sides to create scalloped edge on the crust.
- With a paring knife, cut a few slits (or cool shapes) in the top of the crust to give way for steam to escape from the inside of the pie while baking.
- Place the pie on the middle rack and bake for 15 minutes. Remove from the oven and cover the edges of the pie with some foil to prevent over-browning. Bake for 25 more minutes, until the apples are tender and the crust is flaky and golden-brown.
- Cool the pie on a cooling rack for 2 to 3 hours before serving, as you want the filling to settle and thicken.
Video
Notes
As you can see, we topped our slices of pie with a bit of whipped cream, but feel free to try it with ice cream (a la mode), caramel, nuts, or if you like it the American way - cheddar cheese!
Storage Tips
Once fully cooled, you have three options. You can either:- Room Temperature: Cover with plastic wrap or aluminum foil and the pie will last for 2 days.
- Refrigerate:Ā For up to 2 more days. If you don't plan to eat within that timeframe, then it's best to freeze to avoid food waste.
- Freeze:Ā To extend the shelf life cut the remaining apple pie into slices. Wrap tightly in plastic wrap or foil, place in an airtight container or resealable freezer bag, and freeze for up to 4 months
Nutrition
Calories: 394kcal | Carbohydrates: 68g | Protein: 4g | Fat: 13g | Saturated Fat: 4g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 6g | Sodium: 279mg | Potassium: 231mg | Fiber: 5g | Sugar: 36g | Vitamin A: 91IU | Vitamin C: 8mg | Calcium: 20mg | Iron: 2mg
Tried this recipe?Let us know how it was!
