Perfect Apple Pie
Crust: 1 box Pillsbury refrigerated pie crusts, softened as
directed on box
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
1. Heat oven to 425°F. Place 1 pie crust in ungreased 9-inch glass
pie plate. Press firmly against side and bottom.
(over)
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.
Two cans (21 oz each) apple pie filling can be substituted for the filling.
— General Mills (Pillsbury clipping)