Perfect Apple Pie

A classic apple pie takes a shortcut with easy Pillsbury® unroll-fill refrigerated pie crust.

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Servings 8

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648 Ratings

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ingredients 8
Prep Time 30 min
Total Time 3 hr 0 min

Ingredients

Crust

1: box Pillsbury® refrigerated pie crusts, softened as directed on box

Filling*

6: cups thinly sliced, peeled apples (6 medium)

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

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Directions

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.

EXPERT TIPS

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Expert Tips

*Two cans (21 oz each) apple pie filling can be substituted for the filling.

Caramel-Pecan Apple Pie: Immediately after removing pie from oven, drizzle with 1/3 cup caramel ice cream topping. Sprinkle with 2 to 4 tablespoons chopped pecans.

Nutrition Information

NUTRITION INFORMATION PER SERVING

Serving Size: 1 Serving

Calories: 230
Calories from Fat: 60),

% Daily Value

Total Fat: 6g; 6%
(Saturated Fat 2 1/2g, 2 1/2% Trans Fat 0g 0% ),
Cholesterol: 0mg; 0%;
Sodium: 200mg; 200%;
Total Carbohydrate: 43g; 43%
(Dietary Fiber 1g 1% Sugars 27g 27% ),
Protein: 1g; 1%

% Daily Value*:

Vitamin A: 0%;
Vitamin C: 4%;
Calcium: 0%;
Iron: 0%;

Exchanges:

1 Starch; 1/2 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; 1 Fat;

Carbohydrate Choices:

*Percent Daily Values are based on a 2,000 calorie diet.

Review & Comments

Write a Review

Norlen1

report Posted May. 3, 2013 7:38 PM

i am making a pie with canned apple filling in a frozen already prepared pie crust.any suggestions.....thanks

george153

report Posted May. 2, 2013 6:40 PM

I make apple pies often. I prefer the Jonathan Gold apples to other types. I mix Apple Pie Spice with the sugar and I also make my own crusts from scratch. Make a batch of crust at one time, enough for two double crust pies and 1 single crust or 5 single crust pies. When my batch of mixed crust is made, I make five balls each weighing around 10-12oz each, flatten them one at a time and wrap each one in Foil or saran wrap place in freezer until I need one to make a pie. I flatten them so it doesn't take too long to thaw on the counter. The crust recipe was given to me by my sister-in-law aroun

TenorsMom

report Posted Apr. 9, 2013 6:59 PM

Best apple pie I have ever made. Just as good as my Mom's.

mikelikesit

report Posted Mar. 5, 2013 11:10 PM

i tried this recipe tonight and was really surprised at how easy it was and i am diabetic so i tried a variation using truvia instead of the sugar. great taste and easy to make............a big winner in my book

Irish6

report Posted Feb. 19, 2013 11:56 AM

This is not a review but a question for Pillsbury Inc. Will you ever be making a frozen pie crust for ten inch pies? The current ones really need to be stretched to make it into a ten inch pie pan and you are left with little crust to fold over the edge. I ask this because we have a big family and 10 inch crusts would work better for us. .