No-Peel Apple Pie

How easy can pie get and still be glorious? Skip peeling the apples and use refrigerated pie crusts in a clever, simple recipe for fresh-baked pie.

9 users rated this recipe an average rating of 3.5
  • Makes: 6 servings
  • Prep: 25 mins
  • Bake: 1 hr 375°F
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No-Peel Apple Pie
15 ounce package folded refrigerated unbaked pie crust (2 crusts)
large apples
cup water
tablespoons lemon juice
cup sugar
tablespoons all-purpose flour
1 1/2
teaspoons apple pie spice
Whipping cream or milk
Coarse and/or granulated sugar
Whipped cream (optional)
  1. Let pie crusts stand at room temperature according to package directions. Meanwhile, core and slice unpeeled apples (you should have 8 cups). In a large mixing bowl combine apples with water and lemon juice; toss to coat.
  2. For filling, in a large mixing bowl stir together 1/2 cup sugar, flour, and spice. Drain apples well; add to sugar mixture and toss gently to coat. Set aside.
  3. Unfold one pie crust. Place on a lightly floured surface. Unfold the second crust and place on top of the first. Roll the two crusts together from center to edge into a 14-inch circle. Ease the pastry into a 9-inch pie plate, letting crust hang over the edge.
  4. Spoon apple filling into the pastry-lined pie plate. Fold the pastry up and over the filling, pleating the pastry to fit. Brush crust with whipping cream or milk. Sprinkle the pie with coarse and/or granulated sugar. Cover the edge of the pie with foil to prevent overbrowning.
  5. Bake in a 375 degree F oven for 30 minutes. Remove foil. Bake about 30 minutes more or until crust is golden. Cool slightly on a wire rack before serving. Serve pie while warm with whipped cream, if desired. Makes 6 to 8 servings.
Nutrition Facts (No-Peel Apple Pie)
    Per serving:
  • 365 kcal cal.,
  • 15 g fat
  • (7 g sat. fat,
  • 13 mg chol.,
  • 202 mg sodium,
  • 56 g carb.,
  • 3 g fiber,
  • 1 g pro.
  • Percent Daily Values are based on a 2,000 calorie diet
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