Kristin Santoroski
Perfect Apple Pie
Desserts
At a glance
- Contributor
- Kristin Santoroski
- Images
- 0
- Status
- Published
Ingredients
Structured rows stay easy to scan and print.
-
1 package Pillsbury refrigerated pie crusts
-
2 tablespoons all-purpose flour
-
3/4 teaspoon cinnamon
-
3/4 cup sugar
-
1/4 teaspoon salt
-
1/2 teaspoon nutmeg
-
1 tablespoon lemon juice
-
6 cups thinly sliced, peeled apples
Directions
Ordered steps keep the recipe easy to follow.
- Heat oven to 400°F. Place one crust in a 9-inch pie pan.
- In a large bowl, combine all filling ingredients except the apples and lemon juice; mix well.
- Add the lemon juice and apples and toss gently to coat.
- Spoon into the crust-lined pan. Top with the second crust, seal the edges, and flute.
- Cut slits or decorative shapes in several places in the top crust.
- Bake at 400°F for 40 to 45 minutes, or until the apples are tender and the crust is golden brown.
Description
Heat oven to 400°F. Place one crust in a 9-inch pie pan.
In a large bowl, combine all filling ingredients except the apples and lemon juice; mix well.
Add the lemon juice and apples and toss gently to coat.
Spoon into the crust-lined pan. Top with the second crust, seal the edges, and flute.
Cut slits or decorative shapes in several places in the top crust.
Bake at 400°F for 40 to 45 minutes, or until the apples are tender and the crust is golden brown.
Source Note
Original page 72. Contributed by Kristin Santoroski.