When faced with a surfeit of apples, as I recently was, it is time to make an apple pie. There are two impediments. First is making the crust, but that is easily solved with those Pillsbury Redi-Crust packets in the supermarket. Don’t look down your nose at them you snobby crust purists, they work well and are simple to work with. Second is all the peeling and thin slicing of apples to make a great pie. The say answer is a mechanical device that des it all for you, like my KitchenAid Spiralizer that I love…

Next I turn to my simple and dependable recipe.

Perfect Apple Pie
SUMMARY:

A classic apple pie recipe takes a shortcut with easy Pillsbury® unroll-fill refrigerated pie crust. When you’re choosing apples for the filling, seek out locally grown varieties and regional favorites to give your pie a unique “hometown” quality.

INGREDIENTS:

Crust

• 1 box Pillsbury™ refrigerated pie crusts, softened as directed on box
  Filling*
• 6 cups peeled apples (6 medium), thinly sliced
• 3/4 cups sugar
• 2 tablespoons all-purpose flour
• 3/4 teaspoon ground cinnamon
• 1/4 teaspoon salt
• 1/8 teaspoon ground nutmeg
• 1 tablespoon lemon juice

METHOD:

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.

SERVINGS: 8
SOURCE: Pillsbury

Go forward and enjoy!