Pillsbury Perfect Apple Pie Recipes

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.

Steps:

• Peel and slice apples. Toss with sugars, cinnamon and flour. Set aside.
• Roll crust to make slightly larger to fit 10-inch glass pie pan. Fit bottom crust in pie pan. Turn in apple mixture and dot with butter. Put crust on top and crimp edges of crust together.
• Preheat oven to 450 degrees F (230 degrees C).
• Wet hands with water and dampen top of pie. Sprinkle with additional sugar. Puncture top of pie with fork so the steam can escape.
• Bake for 15 minutes in preheated oven. Reduce heat to 350 degrees F (175 degrees C) and continue baking for about 45 minutes more, until crust is golden brown. It's a good practice to place a piece of aluminum foil slightly larger than the pie under the pie plate to catch overflows. Serve warm.

Steps:

• 1. Prepare pie crust for two-crust pie using 9-inch pie pan.2. Heat oven to 425°F. In large bowl, combine all filling ingredients except lemon juice and apples mix well. Add lemon juice and apples toss gently to mix. Spoon into crust-lined pan. Top with second crust seal edges and flute. Cut slits or shapes in several places in top crust.3. Bake at 425°F. for 40 to 45 minutes or until apples are tender and crust is golden brown.TIP:*Two 21-oz. cans apple pie filling can be substituted for filling.Nutrition Information Per Serving: Serving Size: 1/8 of Recipe * Calories: 370 * Calories from Fat: 130 * % Daily Value: Total Fat: 14 g 22% * Saturated Fat: 6 g 30% * Cholesterol: 15 mg 5% * Sodium: 270 mg 11% * Total Carbohydrate: 59 g 20% * Dietary Fiber: 2 g 8% * Sugars: 30 g * Protein: 2 g * Vitamin A: 0% * Vitamin C: 4% * Calcium: 0% * Iron: 4% * Dietary Exchanges: 1 Starch, 3 Fruit, 2 1/2 Fat or 4 Carbohydrate, 2 1/2 FatVariationsCaramel Pecan Apple Pie: Immediately after removing pie from oven, drizzle with 1/3 cup caramel ice cream topping. Sprinkle with 2 to 4 tablespoons chopped pecans.Cheese Crust Apple Pie: Substitute Cheese Pastry (page 385) for crust.

Steps:

• Preheat oven to 350°F.
• Line pie pan with bottom crust.
• Peel and slice apples.
• Put 1/2 of the apple slices in prepared pie pan.
• Sprinkle apple slices with 1/2 cup sugar, a little nutmeg and cinnamon.
• Add rest of apples and top with rest of sugar (1/2 cup), a little nutmeg cinnamon, flour and butter or margarine cut into small pieces.
• Sprinkle with lemon juice.
• Cover with top crust.
• Crimp edges together with fork.
• Sprinkle top with sugar and cut steam vents in top crust.
• Put pie on baking sheet in case of spill-overs.
• Bake for 1 hour at 350°F.

Steps:

• Prepare a double pie crust as directed.
• Roll out one disk on a lightly floured surface into a 12-inch circle and place the pastry in the pie plate.
• Gently press the dough into sides pie plate leaving an overhang of crust.
• Refrigerate while preparing the apple filling.
• Set oven rack to the second-lowest position and heat to 425 degrees.
• Peel, core and slice the apples into 1/2-inch slices (no larger than 1/2-inch).
• Place in a bowl and gently toss the apples with the fresh lemon juice.
• In a small bowl combine sugar, flour, cinnamon, salt and nutmeg (if using).
• Add the sugar mixture to the apples and toss well to coat.
• Transfer the apple mixture into the chilled prepared crust and mound the apples slightly in the center.
• Dot with 2 tablespoons butter.
• Roll out the second pastry, and place over filling.
• Flute the edges together.
• Make several slits in the top crust to allow steam to escape (if the pie dough is too soft, place in the freezer for 10 minutes).
• Whisk an egg white with a fork, and brush onto top of crust.
• Sprinkle with sugar.
• Place on a cookie sheet to catch any spills.
• Bake for 25 minutes.
• Reduce oven temperature to 375 degrees (leave the pie in the oven and do not open the oven door) continue baking for about another 30-35 minutes, or until the crust is deep golden brown and the fruit is bubbling.
• Transfer to a wire rack and cool for at least 4 hours before slicing the pie.
• TO MAKE PIE WITH CRUMB TOPPING: in a bowl combine 1 cup flour, 1/2 cup brown sugar, 1-2 teaspoons cinnamon; mix well with a spoon.
• Add in 1/2 cup COLD butter (no subs) cut into small chunks and mix together with your fingers to combine well.
• Add in some chopped walnuts if desired.
• Place in the fridge while preparing the pie.
• Make the pie filling exactly as directed, and dot with 2-3 tablespoons of butter before sprinkling on the topping.
• Bake as directed, but cover with foil the least 15 minutes of baking.