Apple pie’s are a Thanksgiving staple. Whether you purchase or make from scratch, apple pie is a fan favorite that cannot be missing from your Thanksgiving feast.
There are not many shortcuts I like to take when cooking for my family, but this is one of them. I have no time, patience, or precision left to make my own crust from scratch. Yes, the apple pie is important; however, so are the mashed potatoes, the turnips, the sauces, THE TURKEY! So while you’re at the grocery store, pick up a box of Pillsbury refrigerate pie crusts and follow their perfect apple pie recipe.
I decided to get fancy with the top of my pie crust, but if you want to keep it simple just lay the second pie crust right over the top. If you decide to make leaf accents, use an egg wash to paste them on the pie crust. Brush the crush with the egg was for a beautiful golden finish.
- 1 box Pillsbury refrigerated pie crusts, softened as directed on box
- 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
Heat oven to 425°F. Place 1 pie crust in ungreased 9-inch glass pie plate. Press firmly against side and bottom. 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.
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.