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and be aware of any allergies or sensitivities that may affect your health and well-being

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Please Fave the original Here

From yours truly!

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Well, the crust was already premade, hence the quotation marks :B

Ingredients

Crust

1 box (14.1 oz) refrigerated Pillsbury™ Pie Crusts (2 Count), softened as directed on box

Filling*

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

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.


Expert Tips

The flour tossed with the fresh apples turns their juices into a thickened, spiced sauce during baking. Mix it with the sugar and spices before tossing the mixture with the apples.
Two (21-oz.) cans of more fruit apple pie filling can be used if you’re short on time.
Let your apple pie cool for at least 2 hours before cutting into it. The filling will thicken as it cools, making it easier to slice.

To make Caramel-Pecan Apple Pie: right after removing the pie from the oven, drizzle with 1/3 cup caramel ice cream topping. Sprinkle with 2 to 4 tablespoons chopped pecans.

To freeze Baked Pie: Assemble and bake pie as directed in recipe. Cool completely. Wrap pie tightly with plastic wrap. Place pie in a 2-gallon freezer storage bag; seal. Freeze up to 4 months. To reheat, thaw pie in refrigerator overnight. Remove bag and plastic wrap. Cover with foil, bake at 350°F for 25 to 30 minutes or until warm.

Also from Chris: My stepmom and I used the apples we had growing from our tree (some not so great, but thats because we dont spray our trees with chemicals) but when you have your apples cored and peeled, you want to IMMEDIATELY PUT THEM IN A LARGE BOWL WITH ICE COLD WATER MIXED WITH AT LEAST 2 TABLESPOONS OF LEMON JUICE! This will prevent your apples from browning while you get everything else prepped.

Also a light egg wash (mixed yolk and water) and then coat the crust with a thin layer of sugar or sugar in the raw will make your pie go a long way.

Much as with the blueberry pie, you also want to have the pie on a large cookie sheet covered with tin foil - this will prevent messes in case it 'boils' the apple goodness out from the pie. More than that, you also want to cut a small 'X' in the middle of the pie crust, so that the pie is able to vent. (or as you see here, several slits in the top crust)

Once done, cover lightly with foil (dont seal it, it would get soggy) and let cool for 10 - 15 minutes and try to resist the overwhelming urge to eat hot apple pie right out from the oven XD

Enjoy!