Friday, August 19, 2016

Apple Pie, with recipe

Perfect Apple Pie, or so they say ;)
We always use the recipe from the back of the pie crust box, from Pillsbury.

In the top corner you see a red gadget- it's an apple Peeler/Corer and it is AMAZING. I heart it. 
Here is what it looks like but shop around- you can find it cheaper. 
It says it can peel potatoes, but I have not tried that. 

I will also not say how long this pie lasted...or didn't last. 
Yes it was that good. Especially with the ice cream from the ice cream bars hahaha. 

I have an a pie spice I use - Penzey's and then I add more cinnamon. 



box Pillsbury™ refrigerated pie crusts, softened as directed on box 


cups thinly sliced, peeled apples (6 medium) 
cup sugar
tablespoons all-purpose flour
teaspoon ground cinnamon
teaspoon salt
teaspoon ground nutmeg
tablespoon lemon juice

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

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