Rating: 3.5 stars
39 Ratings
  • 5 star values: 12
  • 4 star values: 8
  • 3 star values: 9
  • 2 star values: 5
  • 1 star values: 5
  • 39 Ratings

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.

Source: Better Homes and Gardens


Recipe Summary test

25 mins
1 hr
1 hr 25 mins


Ingredient Checklist


Instructions Checklist
  • 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.

  • 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.

  • 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.

  • 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.

  • 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

365 calories; fat 15g; cholesterol 13mg; saturated fat 7g; carbohydrates 56g; insoluble fiber 3g; protein 1g; vitamin a 10.3RE; vitamin c 6.5mg; sodium 202mg; calcium 20.2mg; iron 0.5mg.