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Steps
1
Heat oven to 425°F. Make pie crusts as directed on box for Two-Crust Pie, using 9-inch glass pie plate.
2
Spoon pie filling into crust-lined plate. Top with second crust; seal edge and flute. Brush top crust with milk; sprinkle with sugar. Cut slits in several places on top crust.
3
Bake 40 to 45 minutes or until crust is golden brown. After 15 to 20 minutes of baking, cover crust edge with strips of foil to prevent excessive browning. Cool at least 1 hour 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.
Place a large piece of heavy-duty foil on lower oven rack to catch any juices that may bubble over.
For perfect crimps in your pie crust, use the handle of a wooden spoon to mark evenly-spaced sections, then pinch the crust around the handle with your fingers.
For a decorated look, before placing top crust over the filling, use small cookie cutters to cut out small shapes which create vents to release steam. For more of a glazed top crust, brush cream and sprinkle coarse sparkling sugar over top, before sliding it into the oven.
Have strips of foil or aluminum pie crust shields at the ready to prevent over-browning around the top edges of the pastry. You don’t want to underbake the pie, or you may have a gummy bottom crust.
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