Perfect Apple Pie

Perfect Apple Pie

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

3 h 30 m servings 366 cals
Serving size has been adjusted!
Original recipe yields 8 servings

Nutrition

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

Based on a 2,000 calorie diet

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Nutritional Information

1 Serving
Servings Per Recipe:
Amount Per Serving
  • * Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
  • ** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
  • (-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.

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Directions

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  • Prep

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  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

Read all reviews 55
  1. 71 Ratings

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Most helpful positive review

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 a...

Most helpful critical review

little too lemony for our taste

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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 a...

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 ...

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...

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 th...

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 ...

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!!

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 s...

I just made this for my husband and he loved it. I have to say the easy crust is perfect every time and I realized that whatever fruit I have around the house can easily turn into a delicious pi...

This really is The Perfect Pie!!

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