This recipe is adapted from the Pillsbury site. I add a little more Cinnamon and Nutmeg to boost up the flavor of the filling.
1 1/2 boxes Pillsbury Refrigerated Pie Crust
Apple Cutout, I use Paula Deen Cutouts
6 Granny Smith or any Apples you like, peeled and sliced
3/4 cup Granulated Sugar, plus 1 teaspoon to sprinkle over crust
2 tablespoons, All-Purpose Flour
1/4 teaspoon, Kosher Salt
1 teaspoon, ground Cinnamon
1/2 teaspoon, ground Nutmeg
1 tablespoon, freshly squeezed Lemon Juice, plus extra to sprinkle on Apples as you peel and slice to prevent browning
1 Egg White, lightly beaten
|Close up of my yummy Apple Pie|
Let Pie Crust stand at room temperature for about 15 minutes.
Preheat oven to 425 degrees.
Take 1 Pie Crust and make as many Apple Cutouts as you need. I made three. Cover with plastic wrap and refigerate or freeze extra Pie Crust for later use.
Place the other Pie Crust into glass or ceramic pie dish. Press firmly on the bottom and sides.
In a large bowl, add and with a spatula, gently mix together the Apples, Sugar, Flour, Salt, Cinnamon, Nutmeg and Lemon Juice.
Place into pie dish.
Top with second Pie Crust. Take excess Crust and tuck in and seal together and crimp all around.
Make 4 slits on the top of Crust and add decorative Apple Cutouts.
Brush the Crust lightly with Egg White and sprinkle Sugar all around.
Bake Apple Pie for 40-55 minutes until Apples are tender and Crust is golden brown.
Cover the edge of the Crust with a pie shield or with cut strips of aluminum foil after the first 20 minutes to prevent burnt edges. If you do not own a pie shield, I recommend you purchase one. I use a 10 inch Mrs. Anderson's Pie Crust Shield with every pie I make.
After you take the Apple Pie out of the oven, let it cool completely on a cooling rack for 2-3 hours before serving.
Enjoy with a dollop of Whipped Cream or a scoop of Vanilla Bean Ice Cream.