Post by bee on Mar 3, 2007 8:52:56 GMT -5
Perfect Apple Pie
Crust
1 box (15 oz) Pillsbury® refrigerated pie crusts, softened as directed on box
Filling
3/4 cup sugar (I use much less and maybe just like a 1/3 cup)
2 tablesthingys all-purpose flour
1 teasthingy ground cinnamon
1/8 teasthingy ground nutmeg (I use 1/2 tsp in mine)
1 tablesthingy lemon juice (I use fresh squeezed)
6 cups sliced peeled cooking apples - 6 medium (I use at least 7)
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 sugar, flour, cinnamon and nutmeg. Gently stir in lemon juice and apples. Sthingy into crust-lined pan. Top with second crust; seal edge and flute. Cut slits or shapes in several places in top crust. If desired, brush crust with water; sprinkle lightly with sugar. (I brush crust with beaten eggs and sprinkle with sugar)
3. Bake 35 to 45 minutes or until apples are tender and crust is golden brown. After 15 to 20 minutes of baking time, cover crust edge with strips of foil to prevent excessive browning. Cool at least 1 hour before serving.
8 servings
High Altitude (3500-6500 ft): Before baking, cover edge of crust with strips of foil to prevent excessive browning; during last 5 minutes of baking, remove foil strips.
**NOTE: Glass pie pans work the BEST and I highly recommend using them. I also use a blend of apples in my pie. Generally, I use about 5 granny smith and another sweeter kind like Braeburn or MacIntosh.
Crust
1 box (15 oz) Pillsbury® refrigerated pie crusts, softened as directed on box
Filling
3/4 cup sugar (I use much less and maybe just like a 1/3 cup)
2 tablesthingys all-purpose flour
1 teasthingy ground cinnamon
1/8 teasthingy ground nutmeg (I use 1/2 tsp in mine)
1 tablesthingy lemon juice (I use fresh squeezed)
6 cups sliced peeled cooking apples - 6 medium (I use at least 7)
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 sugar, flour, cinnamon and nutmeg. Gently stir in lemon juice and apples. Sthingy into crust-lined pan. Top with second crust; seal edge and flute. Cut slits or shapes in several places in top crust. If desired, brush crust with water; sprinkle lightly with sugar. (I brush crust with beaten eggs and sprinkle with sugar)
3. Bake 35 to 45 minutes or until apples are tender and crust is golden brown. After 15 to 20 minutes of baking time, cover crust edge with strips of foil to prevent excessive browning. Cool at least 1 hour before serving.
8 servings
High Altitude (3500-6500 ft): Before baking, cover edge of crust with strips of foil to prevent excessive browning; during last 5 minutes of baking, remove foil strips.
**NOTE: Glass pie pans work the BEST and I highly recommend using them. I also use a blend of apples in my pie. Generally, I use about 5 granny smith and another sweeter kind like Braeburn or MacIntosh.