Recipes and Cooking No-Peel Apple Pie 3.4 (39) 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. By BHG Test Kitchen BHG Test Kitchen The Better Homes & Gardens Test Kitchen has been in continuous operation for nearly 100 years, developing and testing practical, reliable recipes that readers can enjoy at home. The Test Kitchen team includes culinary specialists, food stylists, registered and licensed nutritionists, and other experts with Bachelor of Science degrees in food science, food and nutrition, or culinary arts. Together, the team tests more than 2,500 recipes, produces more than 2,500 food images, and creates more than 1,000 food videos each year in the state-of-the-art test kitchen. Learn about BHG's Editorial Process Published on June 14, 2011 Print Share Share Tweet Pin Email Prep Time: 25 mins Bake Time: 60 mins Total Time: 85 mins Servings: 6 Jump to Nutrition Facts Ingredients 1 15 ounce package folded refrigerated unbaked pie crust (2 crusts) 6 large apples ½ cup water 2 tablespoon lemon juice ½ cup sugar 2 tablespoon all-purpose flour 1 ½ teaspoon apple pie spice Whipping cream or milk Coarse and/or granulated sugar Whipped cream (optional) Directions 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. Print Nutrition Facts (per serving) 365 Calories 15g Fat 56g Carbs 1g Protein Show Full Nutrition Label Hide Full Nutrition Label Nutrition Facts Servings Per Recipe 6 Calories 365 % Daily Value * Total Fat 15g 19% Saturated Fat 7g 35% Cholesterol 13mg 4% Sodium 202mg 9% Total Carbohydrate 56g 20% Protein 1g Vitamin C 6.5mg 33% Calcium 20.2mg 2% Iron 0.5mg 3% *The % Daily Value (DV) tells you how much a nutrient in a food serving contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.