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”.]