CRUST:
1 package refrigerated pie crusts, softened as directed on package
1 package refrigerated pie crusts, softened as directed on package
FILLING:
6 cups thinly sliced, peeled apples (6 medium)
6 cups thinly sliced, peeled apples (6 medium)
¾ cup
sugar
2
tablespoons all-purpose flour
¾
teaspoon ground cinnamon
¼
teaspoon salt
1/8
teaspoon ground nutmeg
1
tablespoon lemon juice
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| Honeycrisp apples make delicious pies! |
Heat oven to 425F. 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.
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| This is hefty at first, but the apples shrink as they bake. |
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 excess browning. Cool on cooling
rack at least 2 hours before serving.
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| I messed up the crust. I mess up the crust pretty much every time I make a pie. |
My Rating: 4/5 "This really is really good. It's a nice combination of sweet and tart with happy autumn spices. I made it for a gathering that included a lot of older ladies, and one of them was a huge fan of the pie but was utterly scandalized when I told her it was a ready-made crust. It was a darn good crust, though, and I am not ashamed."
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