Perfect Apple Pie Recipe -
Perfect Apple Pie Recipe
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Perfect Apple Pie

Recipe by  

"A classic apple pie takes a shortcut with easy Pillsbury® unroll-fill refrigerated pie crust."

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Ingredients Edit and Save

Original recipe makes 8 servings Change Servings
  • PREP

    30 mins
  • COOK

    3 hrs

    3 hrs 30 mins


  1. Heat oven to 425 degrees F. Place 1 pie crust in ungreased 9-inch glass pie plate. Press firmly against side and bottom.
  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.
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Reviews More Reviews

Most Helpful Positive Review
Nov 22, 2010

To solve the issue of having a "running" pie, Alton Brown suggests letting the apples draini(once you add the sugar) in a collendar for one hour then proceed with your recipe using the drained apples. I did this and sure enough, no running or over liquid apple pie!

Most Helpful Critical Review
Sep 21, 2011

little too lemony for our taste

Nov 19, 2010

I have been using this recipe for 40 years...and my mother before that. Only difference I saw was we use 1 tsp of cinnamon and don't use the lemon juice....I may try that. We dot the top of the apples with butter before placing on the top crust. Then I sprinkle sugar and cinnamon on top. For those who are home crust makers (me for 39 years) I use these Betty Crocker crusts....only take a little of my whole wheat flour, spread on a board and roll the crusts just a little thinner...and people think I still make my own. Smile.

Oct 20, 2010

For the best results dot the top of the apples with butter before putting on the top crust. Also, try using several different varities of apple, such as Golden Delicious, Gala, York etc. in the same pie. It really adds depth of flavor. Sometimes,instead on lemon juice, I throw a handful of fresh cranberries on top of the apples to give it the tartness and flavor of fall.

Nov 19, 2010

I am 63 years old and have never made an apple pie without using the canned fruit pie filling. I had 4 small Granny Smith and 2 large Jonathon apples on hand that needed to be used so I made the pie with those. I followed the recipe exactly as originally posted, except I did use 1/4 cup brown sugar and 1/2 cup of white sugar, because I love the flavor of brown sugar. I also sprinkled some cinnamon/sugar on the top after giving it a light milk wash. This pie is fabulous and I highly recommend it to even the novice cook. I doubt I will ever make an apple pie again without using this recipe.

Sep 27, 2010

being from new england, we are fussy about our apple pies. now is the season for picking and let me tell you..this is the one!! loved it!!

Nov 18, 2010

I've made this pie for more years then I can say. It's requested of me at every outting. The flavor can't be beat. On top of this, I've used the Pillsbury pie crust ever since it was put on the market. Why go to all the trouble when this is just as good as homemade. I do tweek the recipe a bit and I know you'll find wonderful results with this. I put dabbs of butter on top of the apples before layering the top crust. Once the top crust is in place and crimped, I brush the top with egg yolk. You can either sprinkle with colored sugar or leave alone. The color of your pie will be a beautiful golden color. It doesn't change the flavor, but it sure enhances the appearance. Your pie will be the most beautiful around.

Nov 18, 2010

Very nice. I blind baked the base crust, coated with egg white and baked another 5 minutes. Added cranberries and walnuts to the filling. Delish. Base was nice and crunchy, not soggy as it sometimes gets with an apple pie. Will make again next week for Thanksgiving.


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  • Calories
  • 366 kcal
  • 18%
  • Carbohydrates
  • 59.1 g
  • 19%
  • Cholesterol
  • 10 mg
  • 3%
  • Fat
  • 14 g
  • 21%
  • Fiber
  • 2.4 g
  • 10%
  • Protein
  • 2.4 g
  • 5%
  • Sodium
  • 290 mg
  • 12%

* Percent Daily Values are based on a 2,000 calorie diet.

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