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Steps
1
Heat oven to 425°F. Place 1 pie crust in ungreased 9-inch glass pie plate. Press firmly against side and bottom.
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.
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.
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One package (12 oz) frozen Pillsbury™ Deep Dish Pie Crusts (2 Count) may be substituted for the refrigerated Pillsbury™ Pie Crusts in this recipe. Place cookie sheet on oven rack. Heat oven as directed. Prepare filling and follow directions on package for Two-Crust Filled Pie.
The flour tossed with the fresh apples turns their juices into a thickened, spiced sauce during baking. Mix it with the sugar and spices before tossing the mixture with the apples.
Two (21-oz.) cans of more fruit apple pie filling can be used if you’re short on time.
Let your apple pie cool for at least 2 hours before cutting into it. The filling will thicken as it cools, making it easier to slice.
To make Caramel-Pecan Apple Pie: right after removing the pie from the oven, drizzle with 1/3 cup caramel ice cream topping. Sprinkle with 2 to 4 tablespoons chopped pecans.
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