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This recipe has been formatted to fit in your Better Homes and Gardens New Cook Book

No-Peel Apple Pie

Makes: 6 to 8 servings
Prep 25 mins Bake 375°F1 hr
No-Peel Apple Pie
  • 1 15  ounce package  folded refrigerated unbaked pie crust (2 crusts)
  • 6  large  apples
  • 1/2  cup  water
  • 2  tablespoons  lemon juice
  • 1/2  cup  sugar
  • 2  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)
  • Servings Per Recipe 6,
  • cal. (kcal) 365,
  • Fat, total (g) 15,
  • chol. (mg) 13,
  • sat. fat (g) 7,
  • carb. (g) 56,
  • fiber (g) 3,
  • pro. (g) 1,
  • vit. A (RE) 10,
  • vit. C (mg) 6,
  • sodium (mg) 202,
  • calcium (mg) 20,
  • iron (mg) 1,
  • Percent Daily Values are based on a 2,000 calorie diet

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