Easy Apple Pie Foldover

When you don't want to bake a big pie, make a four-serving foldover that's every bit as scrumptious!

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  • prep time 25 min
  • total time 1 hr 15 min
  • ingredients 11
  • servings 4
 

Ingredients

1 1/2
cups thinly sliced, peeled apples (1 1/2 medium)
1/4
cup packed brown sugar
2
tablespoons water
1
teaspoon lemon juice
1
tablespoon all-purpose flour
1
tablespoon granulated sugar
1/4
teaspoon salt
1
tablespoon butter or margarine
1/2
teaspoon vanilla
1
box Pillsbury™ refrigerated pie crusts
1
egg

SAVE ON THIS RECIPE!

LOCATION

Steps

  • 1 In 2-quart saucepan, mix apples, brown sugar, 1 tablespoon of the water and the lemon juice. Cook over medium heat, stirring occasionally, until bubbly. Reduce heat to low; cover and cook 6 to 8 minutes, stirring occasionally, until apples are tender.
  • 2 In small bowl, mix flour, granulated sugar and salt. Gradually stir into apple mixture, cooking and stirring until mixture thickens. Remove from heat; stir in butter and vanilla. Cool 15 minutes.
  • 3 Meanwhile, heat oven to 375°F. Let pie crust pouch stand at room temperature for 15 minutes.
  • 4 Remove pie crust from pouch; unroll crust on ungreased cookie sheet. Spoon cooled fruit mixture evenly onto half of crust to within 1/2 inch of edge.
  • 5 In small bowl, beat egg and 1 tablespoon water; brush over edge of crust. Fold untopped half of crust over apple mixture; firmly press edge to seal. Flute edge; cut small slits in several places in top crust. Brush top with remaining egg mixture.
  • 6 Bake 25 to 35 minutes or until crust is golden brown. Serve warm or cool.
  • 1 In 2-quart saucepan, mix apples, brown sugar, 1 tablespoon of the water and the lemon juice. Cook over medium heat, stirring occasionally, until bubbly. Reduce heat to low; cover and cook 6 to 8 minutes, stirring occasionally, until apples are tender.
  • 2 In small bowl, mix flour, granulated sugar and salt. Gradually stir into apple mixture, cooking and stirring until mixture thickens. Remove from heat; stir in butter and vanilla. Cool 15 minutes.
  • 3 Meanwhile, heat oven to 375°F. Let pie crust pouch stand at room temperature for 15 minutes.
  • 4 Remove pie crust from pouch; unroll crust on ungreased cookie sheet. Spoon cooled fruit mixture evenly onto half of crust to within 1/2 inch of edge.
  • 5 In small bowl, beat egg and 1 tablespoon water; brush over edge of crust. Fold untopped half of crust over apple mixture; firmly press edge to seal. Flute edge; cut small slits in several places in top crust. Brush top with remaining egg mixture.
  • 6 Bake 25 to 35 minutes or until crust is golden brown. Serve warm or cool.

EXPERT TIPS

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Expert Tips

Did you know? Pillsbury has a gluten free pie and pastry dough.

Tart apples, such as Granny Smith or McIntosh, make flavorful pies. Braeburn or Gala apples provide good texture and a slightly sweeter flavor.

Nutritional information

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Nutrition Information

NUTRITION INFORMATION PER SERVING

Serving Size: 1 Serving
Calories
350
(
Calories from Fat
150),
% Daily Value
Total Fat
16g
16%
(Saturated Fat
7g,
7%
Trans Fat
0g
0%
),
Cholesterol
65mg
65%;
Sodium
450mg
450%;
Total Carbohydrate
48g
48%
(Dietary Fiber
0g
0%
  Sugars
21g
21%
),
Protein
3g
3%
;
% Daily Value*:
Vitamin A
4%;
Vitamin C
0%;
Calcium
2%;
Iron
2%;
Exchanges:
1 1/2 Starch; 0 Fruit; 1 1/2 Other Carbohydrate; 0 Skim Milk; 0 Low-Fat Milk; 0 Milk; 0 Vegetable; 0 Very Lean Meat; 0 Lean Meat; 0 High-Fat Meat; 3 Fat;
Carbohydrate Choices:
3
*Percent Daily Values are based on a 2,000 calorie diet.
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