Pillsbury Perfect Apple Pie Recipes

PILLSBURY PERFECT APPLE PIE

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.

MINI APPLE PIES WITH PILLSBURY® CRUST

Steps:

• Melt butter in a saucepan over medium heat. Whisk in flour until no lumps remain. Add apples, apple juice, sugar, brown sugar, lemon juice, and cinnamon. Cook over medium heat for 5 to 7 minutes, stirring occasionally.
• Meanwhile, preheat the oven to 425 degrees F (220 degrees C).
• Trim 4 circles from the pie crust; allow enough dough to fit the tin and be able to crimp and seal top and bottom crusts. Press 1 dough circle into the bottom of each of 2 mini pie tins. Add filling. Drape top crusts over filling. Wrap excess top crusts under bottom crusts edges, pressing edges together to seal. Flute the edges and cut slits in the top crusts.
• Bake in the preheated oven for 15 minutes. Cover edges of crusts with strips of aluminum foil to prevent burning. Continue baking until apples are tender and crusts are golden brown, 25 to 30 minutes more.
• Cool pies on rack at least 2 hours before serving.

APPLE HAND PIES WITH PILLSBURY PIE CRUST

Steps:

• Prepare a large baking (cookie) sheet by lining it with parchment paper. Working with one roll of dough at a time on a lightly floured work surface, and working with one at a time, roll each pie crust out to make a rectangular shape, it doesn't need to be perfect. Trim the outside area of the rectangle to make the edges straight, then cut into six squares, approximately 4" each. Do the same for the second roll of dough.
• Smear the olive oil (or use baking spray) on the parchment lined baking sheet, then put six pie of the dough squares down, placing them several inches apart.
• Spoon 1 tablespoon plus one teaspoon of the apple butter in the center of each square, smoothing it out with the back of a spoon, but leaving 1/4 space around the edges of each pie. In a small bowl, whisk together the egg, salt and water, then brush the outside edges of the dough with the egg mixture (which will act as a glue for the top piece of dough) then top with another dough square and press the edges together with your fingers or the back of a spoon or fork lightly to seal the two pieces of dough together to make six pies. Refrigerate for 30 minutes before baking.
• Preheat the oven to 375 degrees. After removing from the refrigerator, brush the tops of each pie with a little bit of the egg wash, then make a small cut in the middle of the pie so steam can escape. Using the two tablespoons of sugar, sprinkle a teaspoon of sugar on the top of each pie, then bake for 20-25 minutes or until golden brown. Cool on a wire rack.
• Make the glaze by combining the powdered sugar, maple syrup, salt, milk and apple butter in a small bowl. When the pies are completely cooled, drizzle the glaze over the top and sprinkle with a few sliced almonds for serving.

PILLSBURY PERFECT APPLE PIE

Steps:

• 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.