Perfect Apple Pie

Pie n soup october 2015 omaha ne 013Pillsbury Perfect Apple Pie

Should I admit that in all my years I’ve never made a homemade apple pie?

Now I have thanks to my lovely neighbor, Rita, who brought me a bag of hand-picked Honey crisp Apples from an Iowa orchard. I generally followed the recipe in the link above. Below is how I made my pies.


  • 1 box Pillsbury refrigerated pie crust, softened as directed on box.
  • 6 C. thinly sliced, peeled apples (6 medium)
  • 3/4 c. sugar
  • 2 T. all-purpose flour
  • 2 tsp. ground cinnamon
  • 1 tsp. ground nutmeg
  • 1/4 tsp. salt
  • 1 T. lemon juice

Heat oven to 425 degrees. Place 1 pie crust in un-greased 9-inch glass pie plate. Press firmly against side and bottom.

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. [I took excess dough and made letter “T”.]

Bake 20 minutes. Take out and cover edge of crust with 2-to-3 inch wide strips of foil to avoid excessive browning on edges. Pie n soup october 2015 omaha ne 009Bake another 15-20 minutes. Cool about 2 hours before serving. Enjoy!