Perfect Apple Pie.

This recipe is not mine, but no collection of Fall Apple Recipes is complete without an apple pie recipe.

My mother made the best apple pies ever. She wasn’t that great a cook, but she had a way with apple pies and her crusts were legendary.

I’m a good cook, but I can’t make and roll a good crust no matter what I do. So I use Pillsbury refrigerated pie crusts, and the apple pie recipe on the box. I’ve blown my secret, because everyone loves my pies. But why stress over it? A good pie is well within your grasp, thanks to the geniuses at Pillsbury.

Take 1 box (2 crusts) Pillsbury refrigerated pie crusts out of the fridge to soften.

Peel and thinly slice about 6 medium apples, enough to get 6 cups. Sprinkle with 1T lemon juice and toss to coat.

In a lg mixing cup or small bowl, mix 3/4C sugar, 2T flour, 3/4t cinnamon, 1/4t salt, and1/8t nutmeg.

Heat oven to 425 F. Unroll one pie crust and press firmly to bottom and sides of ungreased 9 inch pie plate.

In a large bowl, gently mix all filling ingredients. Pour into crust. Top with second crust. Wrap excess top crust under bottom crust edge, pressing together to seal. Flute edges or press with fork. Cut slits in top crust to vent.

Bake 40 to 45 minutes until apples are tender and crust is golden brown. Cover edges of crust with 2 to 3 inch strips of foil after first 15 to 20 minutes to prevent excessive browning.

Let the pie cool on a cooling rack at least 2 hours before cutting. Filling will thicken a bit as it cools.


There is one trick of my Mother’s that I add to this recipe, your choice if you want to try it. Brush a small amount of milk or cream over the surface of the finished pie and sprinkle with a little sugar, before baking. This makes for a lovely golden crust.

So, check out the Pillsbury pie crusts. If you are terrible at making pie crust, or even if you aren’t, these are light, flaky, delicious, and so easy to handle. A definite must have for the holidays!


Love, Grammy ❤

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