Easy Apple Pie Recipe With Premade Crust

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PILLSBURY PERFECT APPLE PIE



Pillsbury Perfect Apple Pie image

This is directly off the side of the box of the Pillsbury refrigerated pie crusts. (The roll out kind) This one NEVER fails, and has a "real version" and an each shortcut version. THANK YOU PILLSBURY!

Provided by Big D Texas

Categories     Pie

Time 1h10m

Yield 1 pie, 8 serving(s)

Number Of Ingredients 8

6 cups thinly sliced apples
3/4 cup sugar
2 tablespoons all-purpose flour
3/4 teaspoon cinnamon
1/4 teaspoon salt
1/8 teaspoon ground nutmeg
1 tablespoon lemon juice
2 pie crusts

Steps:

  • Heat oven to 425°F.
  • Place one pie crust in a 9" pie place. Press firmly against the side and bottom.
  • In a large bowl, gently mix filling ingredients; spoon into crust-line pie plates. Top with second pie crust. Wrap excess top pie crust under the bottom crust edge, pressing edges together to seal; flute. Cut slits of shapes in several places of top crust.
  • Bake 40 - 45 minutes, or until apples are tender and crust is golden brown. Cover crust with 2-3 inch wide strips of foil 15 - 20 minutes of baking to prevent excessive browning. I bought one of those round crust shields that really works here. Cool on cooling rack at least 2 hours before serving.
  • Variation short cut: One 21 oz can of apple pie filling and one 21 oz can of sliced apples can be substituted for the filling - still use the spices.
  • Add- on - Caramel Apple Pie - immediately after removing pie from the oven, drizzle 1/3 cup (or less) of caramel sundae toppng (like Smuckers) on top of the pie and sprinkle with @ with two tablespoons of chopped pecans. I have done this and it is wonderful both in taste and appearance.

Nutrition Facts : Calories 356.8, Fat 15.1, SaturatedFat 3.8, Sodium 307.6, Carbohydrate 54, Fiber 4.1, Sugar 28.6, Protein 3.2

APPLE PIE I



Apple Pie I image

This is my mother's apple pie. This is the recipe I use all the time and I love it. I also use a dash of nutmeg so if you wish you can put that in too.

Provided by Carol

Categories     Desserts     Pies     Apple Pie Recipes

Time 1h

Yield 8

Number Of Ingredients 5

6 cups thinly sliced apples
¾ cup white sugar
1 tablespoon butter
1 teaspoon ground cinnamon
1 recipe pastry for a 9-inch double-crust pie

Steps:

  • Prepare your pastry for a two crust pie. Wipe, quarter, core, peel, and slice apples; measure to 6 cups.
  • Combine sugar and cinnamon. The amount of sugar used depends on how tart your apples are.
  • Arrange apples in layers in pastry lined pie plate. Sprinkle each layer with sugar and cinnamon. Dot top layer with small pieces of butter or margarine. Cover with top crust.
  • Place on lowest rack in oven preheated to 450 degrees F (230 degrees C). Bake for 10 minutes, then reduce oven temperature to 350 degrees F (175 degrees C). Bake for 30 to 35 minutes longer. Serve warm or cold.

Nutrition Facts : Calories 248.5 calories, Carbohydrate 42.2 g, Cholesterol 3.8 mg, Fat 9.1 g, Fiber 3.2 g, Protein 1.7 g, SaturatedFat 2.8 g, Sodium 128.1 mg, Sugar 28.5 g

FRESH APPLE PIE



Fresh Apple Pie image

There's nothing better than the smell of the fresh apple pie baking in the oven. It signifies the start of cozy fall days, and it's the ultimate dessert to kick off the season. This recipe uses Betty's pie crust mix so you can skip chilling your pastry dough and get right to the baking part-meaning less time waiting around for pie and more time eating it! Apple pie is best served warm with a big scoop of vanilla ice cream on top.

Provided by Betty Crocker Kitchens

Categories     Dessert

Time 1h10m

Yield 8

Number Of Ingredients 10

1 package Betty Crocker™ pie crust mix
1/3 cup cold water
1/2 cup sugar
1/2 cup Gold Medal™ all-purpose flour
1/2 teaspoon ground cinnamon
1/4 teaspoon ground nutmeg
5 cups thinly sliced peeled apples (3 large)
1 tablespoon butter or margarine
Milk
Additional sugar

Steps:

  • Heat oven to 425°F. Make pie crust mix as directed for 9-Inch Two-Crust Pie, using 1/3 cup cold water--except trim overhanging edge of bottom pastry 1 inch from rim of plate.
  • Stir together 1/2 cup sugar, the flour, cinnamon and nutmeg in large bowl. Add apples; toss. Spoon into pastry-lined pie plate. Dot with butter.
  • Roll remaining pastry; cut into 10 strips, each about 1/2 inch wide. Place 5 strips across filling in pie plate. Weave a cross-strip through by first folding back every other strip of the first 5 strips. Continue weaving, folding back alternate strips before adding each cross-strip, until lattice is complete. Trim ends. Fold trimmed edge of bottom crust over ends of strips, building up a high edge. Seal and flute. Brush lightly with milk; sprinkle lightly with additional sugar.
  • Bake 30 to 35 minutes or until crust is golden brown and juice is bubbly.

Nutrition Facts : Calories 320, Carbohydrate 46 g, Cholesterol 5 mg, Fat 2 1/2, Fiber 2 g, Protein 3 g, SaturatedFat 4 g, ServingSize 1 Serving, Sodium 300 mg

CLASSIC TWO CRUST APPLE PIE



Classic Two Crust Apple Pie image

Sometimes simple is better. To my taste buds this applies to apple pie. There is nothing in this pie to overpower or detract from the apples. The best pie apples are ones you probably wouldn't pick to eat out-of-hand. For most people, they're too tart and too hard. Use those for your pies. Prep time does not include making pie crust.

Provided by sugarpea

Categories     Pie

Time 1h30m

Yield 1 9inch pie, 6 serving(s)

Number Of Ingredients 8

6 cups firmly textured tart apples
1 tablespoon lemon juice (optional)
1 cup sugar
2 tablespoons flour
1/2 teaspoon cinnamon
1 dash nutmeg
2 tablespoons butter
2 (9 inch) pie crusts

Steps:

  • Preheat oven to 425°F.
  • Peel, core and thinly and thickly slice the apples; toss with lemon juice if using.
  • Combine and mix apples, sugar, flour, cinnamon and nutmeg; pour into crust-lined pie plate; dot with butter.
  • Place top crust, seal and vent; cover edges of crust with narrow band of aluminum foil, shiny side out.
  • Bake at 425°F for 20 minutes; reduce temperature to 375°F and bake another 30-40 minutes until filling is bubbling and crust is nicely browned.
  • If necessary remove foil last 10 minutes to brown edges.

PERFECT APPLE PIE



Perfect Apple Pie image

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

Provided by Pillsbury Kitchens

Categories     Dessert

Time 3h

Yield 8

Number Of Ingredients 8

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

Steps:

  • 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.

Nutrition Facts : @id https, Calories 230, Carbohydrate 43 g, Cholesterol 0 mg, Fat 1, Fiber 1 g, Protein 1 g, SaturatedFat 2 1/2 g, ServingSize 1 Serving, Sodium 200 mg, Sugar 27 g, TransFat 0 g

EASY AS APPLE PIE



Easy as Apple Pie image

Provided by Food Network

Categories     dessert

Time 1h10m

Number Of Ingredients 5

3 to 4 medium apples, peeled, cored and sliced
1 cup sugar
1/4 teaspoon nutmeg
1/2 stick unsalted butter, cut into bits
2 store-bought pie crusts

Steps:

  • Place bottom crust in pan. Add apples, sprinkle with sugar and nutmeg. Top with butter, place top crust over and vent with a few holes poked in pastry top. Bake 375 degrees for one hour.

CLASSIC APPLE PIE WITH PRECOOKED APPLE FILLING



Classic Apple Pie with Precooked Apple Filling image

This Apple Pie with Precooked Apple Filling is so delicious! Precooking the apple pie filling ensures the perfect consistency and sweetness. No more watery apple pie filling! With this method, you can be sure to have a perfectly baked apple pie! Makes 1 9-inch pie.

Provided by Tania

Categories     Dessert     Pies

Time 7h

Number Of Ingredients 19

2 ½ cups all-purpose flour
1 tablespoon granulated sugar
1 teaspoon Kosher salt
1 cup very cold or frozen unsalted butter, cut into small cubes ((2 sticks))
⅓ cup cold buttermilk
4 pounds apples ((about 8-9 large apples, see note below about recommended types of apples))
2 tablespoons cold unsalted butter, divided
½ cup brown sugar
¼ cup granulated sugar
1 teaspoon ground cinnamon, plus more if desired
⅛ teaspoon ground nutmeg, plus more if desired
⅛ teaspoon ground allspice, plus more if desired
¼ teaspoon salt
Zest of 1 lemon
2 tablespoons fresh lemon juice
2 tablespoons cornstarch
1 large egg
1 tablespoon heavy cream or whole milk
Coarse sugar or turbinado sugar (for sprinkling)

Steps:

  • Combine flour, sugar, and salt in a food processor by pulsing a few times. Add the very cold butter cubes (2 sticks, equivalent to 1 cup) and pulse a few times until a pea-size coarse meal forms. Add the buttermilk and run the food processor continuously for several seconds until a dough forms. At first, it will look like it's not coming together but it will.
  • Transfer onto a non-floured clean surface. Press to form a dough. Divide the dough in half. Roll each half into balls and flatten into thick disks. Wrap each disk with plastic wrap and chill in the fridge for at least 1 hour or overnight. Before using, let it sit on the counter for 15 minutes to slightly soften it.
  • Peel apples and cut out the core. Then cut into 1/4 inch slices. They should all be cut to the same size for even cooking.
  • In a large deep skillet or Dutch oven over medium heat, melt 1 tablespoon unsalted butter and add the sliced apples, brown sugar, granulated sugar, cinnamon, nutmeg, allspice, salt, lemon juice and lemon zest. Cook, stirring for about 10-15 minutes until apples have slightly softened but not lost their shape.
  • Sift and sprinkle 1-2 tablespoons cornstarch and mix (start with 1 tablespoon and add more if needed. The amount of cornstarch depends on the amount of juices released by the apples). Bring to a simmer and cook for an additional 3-5 minutes until juices thicken. If not thick enough, add more cornstarch little by little, stirring. Note: sifting the cornstarch beforehand prevents clumps from forming.
  • Set aside and let cool at room temperature. Tip: to speed up the cooling process, transfer the apple filling to a large shallow bowl or a large pan.
  • After the filling has cooled down, preheat oven to 400 degrees F.
  • Cut remaining 1 tablespoon of cold butter into small cubes. Set aside.
  • Get a 9-inch round pie pan ready. Roll out the dough to a 12-inch circle using a rolling pin on a floured surface to about ¼ inch thick. Repeat for the second disk.
  • Transfer dough to a 9-inch pie pan. Fill with the cooled apple pie filling and dot with the remaining 1 tablespoon butter cut into small cubes. Cover the pie with the second rolled out dough. Trim any overhang or excess dough. Seal edges with a fork or with your fingers. Make a few slits at the top to let the steam escape. Alternatively, you can make a lattice pattern. For instructions, see the "How to Make a Lattice Pie Crust" above.
  • If you made a lattice top, refrigerate the pie for about 15-20 minutes. If you did not, skip this step.
  • Make the egg wash by whisking the egg with heavy cream or milk. Brush the pie dough with egg wash and sprinkle with coarse sugar if desired.
  • Place pie on a large baking sheet and bake for 25 minutes at 400 degrees F. Remove pie from oven and put a pie crust shield or cover edges with foil. Lower oven temperature to 375 F and bake for an additional 30-35 minutes until golden brown and bubbly.
  • Let it cool on a wire rack for 3 hours before serving. Trust me, if you cut into it before it has cooled down, it will fall apart (been there, done that). Enjoy!

Nutrition Facts : ServingSize 1 slice, Calories 594 kcal, Carbohydrate 85 g, Protein 6 g, Fat 28 g, SaturatedFat 17 g, TransFat 1 g, Cholesterol 90 mg, Sodium 617 mg, Fiber 7 g, Sugar 45 g, UnsaturatedFat 8 g

EASY APPLE PIE RECIPE WITH PREMADE CRUST



Easy Apple Pie Recipe With Premade Crust image

An easy apple pie recipe with premade crust that features a buttery, perfectly spiced, real apple filling.

Provided by Amy Desrosiers

Categories     Dessert

Time 1h5m

Number Of Ingredients 10

10 whole Granny Smith apples (cored, and cut into wedges)
14.1 ounces pre-made pie crusts (One box (2 crusts))
1/4 cup all-purpose flour
1 teaspoon cinnamon
1/2 teaspoon nutmeg
1/2 tablespoon fresh lemon juice
1/2 cup white sugar
1/3 cup light brown sugar
3 tbsps. butter (cubed )
1 egg (whisked )

Steps:

  • Preheat oven to 400 degrees Fahrenheit.
  • Line the bottom of your pie plate with one crust. Be sure to spread it out and then gently pinch the edges to crimp; set aside.
  • Peel, slice apples almost to the core, and then slice them in thin slices. You do not want them thick or too chunky because they will not bake properly.
  • Add apple slices to a large mixing bowl and toss with flour, both sugars, cinnamon, nutmeg, and lemon juice; combine.
  • Carefully pour spiced apples over the bottom pie crust and spray them out evenly. They will look pretty high.
  • Add butter cubes around the top layer of the pie.
  • Unwrap the pie top crust and carefully cover the pie. Pinch pie edges to crimp and seal the pie.
  • Brush on the mixed egg wash on all surfaces of the top pie. You will not use the whole egg.
  • Using a BBQ skewer, poke 4 holes in your pie center for venting. You can also make 4 slits with a knife.
  • Bake pie for 45 minutes with a pie shield to prevent the crust edges from over-browning.
  • Allow pie to cool for at least 3 hours before cutting into it. Do not cover the pie when warm or the crust will get soggy. Only cover it once the pie is 100% cooled.

Nutrition Facts : Calories 376 kcal, Carbohydrate 49 g, Protein 4 g, Fat 18 g, SaturatedFat 7 g, Cholesterol 32 mg, Sodium 255 mg, Fiber 1 g, Sugar 22 g, ServingSize 1 slice

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