We buy large bags of apples because our daughter LOVES them. She eats most of them but towards the end of the week we usually have about 4-6 apples. They start getting brown spots and just need to be used quickly. What better way to use them then to make an apple pie?
Ingredients
Pillsbury 9 inch ready made pie crust (2 crusts)
4 large apples or 6 medium to small (peeled and thinly sliced)
3/4 cup sugar
1 tsp cinnamon
2 tbs flour
1 tbs lemon juice
1/4 tsp salt
Preheat oven to 425 degrees.
Line an 9 inch pie plate with one pie crust. Press firmly to the plate. In a large bowl gently combine apples with other ingredients. Layer apples into prepared pie plate. Top with second crust and fold excess under the bottom crust edge. Press edges together to seal (I use the back of a fork). Cut vent slits on the top. Cover edges with 2 inch wide strips of foil and bake 25 minutes. Remove foil and bake an additional 20 to 25 minutes or until crust is golden brown.
Allow to cool at least an 1 hour before serving.
Ingredients
Pillsbury 9 inch ready made pie crust (2 crusts)
4 large apples or 6 medium to small (peeled and thinly sliced)
3/4 cup sugar
1 tsp cinnamon
2 tbs flour
1 tbs lemon juice
1/4 tsp salt
Preheat oven to 425 degrees.
Line an 9 inch pie plate with one pie crust. Press firmly to the plate. In a large bowl gently combine apples with other ingredients. Layer apples into prepared pie plate. Top with second crust and fold excess under the bottom crust edge. Press edges together to seal (I use the back of a fork). Cut vent slits on the top. Cover edges with 2 inch wide strips of foil and bake 25 minutes. Remove foil and bake an additional 20 to 25 minutes or until crust is golden brown.
Allow to cool at least an 1 hour before serving.
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