Apple Pie

28 Nov

I have never been a huge fan of pies, but I think my reasoning stemmed from the fact that not many times did we have homemade pies for holidays; people would bring pies in from the market. So, this Thanksgiving Day had me excited for many things, particularly pies of all varieties. Who doesn’t like a first? My first apple pie! I began my morning by peeling apples with my dad and enjoyed living in the moment with family and baking. Sometimes the simplest activities are the ones you enjoy the most. Granted, my dad sliced the apples (I would not have had the patience to slice the apples thinly). After this year’s experience, I can attest that there is no comparison.

The Recipe 

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

  • 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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