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Perfect Apple Pie
  • Prep 30 min
  • Total 3 hr 0 min
  • Ingredients 8
  • Servings 8

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

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

Steps

Hide Images
  • 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

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

Serving Size: 1 Serving
Calories
230
Calories from Fat
60
% Daily Value
Total Fat
6g
9%
Saturated Fat
2 1/2g
13%
Trans Fat
0g
Cholesterol
0mg
0%
Sodium
200mg
8%
Potassium
80mg
2%
Total Carbohydrate
43g
14%
Dietary Fiber
1g
5%
Sugars
27g
Protein
1g
% Daily Value*:
Vitamin A
0%
0%
Vitamin C
4%
4%
Calcium
0%
0%
Iron
0%
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 Choice
3
*Percent Daily Values are based on a 2,000 calorie diet.
More About This Recipe
  • This apple pie recipe is already perfect, but if you want it to look as perfect as it tastes, we have a few expert recommendations for you. First, refrigerated pie crusts should be baked in either glass or dull-metal pie pans. A dark pan will cause too much browning while a shiny pan will prevent your pie from achieving the golden-brown crust that makes apple pie irresistible. Speaking of overbrowning, to prevent your crust from burning, cover the edges with strips of foil halfway through the bake time. When you use refrigerated pie crust, you must allow the dough to soften before you use it. Otherwise you will have difficulty pressing the dough and getting it to adhere to the pie plate. If you don’t carefully press the dough into the plate, it will retract back to its original shape. Perfecting the crust is arguably the most important part of pie making. But the filling is the other half of the equation. Lucky for you, we have a few tricks up our sleeve for that, too.

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