Monday, February 10, 2014

Warm Apple Pie, with Recipe

The grocery store had Granny Smith apples on sale for $1.00/lb. I couldn't pass that up.
The last apple pie was good, but not made with Hubby's favorite apples, so I needed a re-do.

Look how golden! I think Q was pretty impressed.


Crust: 1 Box of Pillsbury refrigerated pie crusts, softened as directed on box


6 Cups, peeled and sliced apples (approx 6 medium)
3/4 cup Sugar
2 Tbsp all-purpose flour
3/4 tsp cinnamon
1/4 tsp salt
1/8 tsp nutmeg
1 Tbsp Lemon Juice

**instead of the cinnamon and nutmeg separate, I used Penzy's Apple Pie spice


  • 1. Heat oven to 425°F. Place 1 pie crust in ungreased 9-inch glass pie plate. Press firmly against side and bottom.
  • 2. 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.
  • 3. 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.

1 comment:

  1. Mmmmmmmmmmmmmmmmmmmmmm!!!! I swear I can smell it.