So now that everyone in CT has gone Apple Picking, what are you to do with all of them?? Don’t get me wrong we have definitely cut up and ate an apple a day (must be why I am still pregnant, keeping the doctor away haha) but I feel something had to be made with so many!
I took a Apple Pie recipe from Pillsbury and can’t believe how easy that was and why we waited so long!
Traditional Apple Pie
Ingredients
Crust
1 box Pillsbury refrigerated pie crusts, softened as directed on box
Filling
6 cups thinly sliced, peeled apples (6 medium) SAVE $
3/4 cup sugar
2 tablespoons all-purpose flour
3/4 teaspoon ground cinnamon
1/4 teaspoon salt
1/8 teaspoon ground nutmeg
1 tablespoon lemon juice
Directions
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1 Heat oven to 425°F. Place 1 pie crust in ungreased 9-inch glass pie plate. Press firmly against side and bottom.
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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.
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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.