Ingredients
- 1 box Pillsbury™ refrigerated pie crusts, softened as directed on box
- 6 cups thinly sliced, peeled apples (6 medium)
- 3/4 cup sugar
- 3/4 teaspoon ground cinnamon
- 1/4 teaspoon salt
- 1/8 teaspoon ground nutmeg
- 1 tablespoon lemon juice
Perfect Apple pie
A classic apple pie takes a shortcut with easy Pillsbury® unroll-fill refrigerated pie crust
Nutrition
| Serving Size | 1 medium size |
|---|
| Calories | 230cal |
|---|---|
| Fat | 1g |
| Carbohydrate | 43g |
| Cholesterol | 0mg |
| Fiber | 1g |
| Protein | 1g |
| Saturated Fat | 2 ½ g |
| Sodium | 200mg |
| Sugar | 27g |
| Trans Fat | 0g |
How to Cook
| Prep Time | 30 min |
|---|---|
| Total Time | 3 h |
- Heat oven to 425°F. Place 1 pie crust in ungreased
9-inch glass pie plate. Press firmly against side and bottom. - 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.
- 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.