Mom's Easy Apple Pie
Mom's Easy Apple Pie is a classic dessert that's perfect for any occasion!
Servings 8 people
- 1 box (14.1 oz.) refrigerated pie crusts (I use Pillsbury brand, which has 2 crusts in each box)
For the Filling:
- 6 cups peeled, thinly sliced Granny Smith apples (about 6-8 medium apples)
- ¾ cup sugar
- 2 tablespoons all-purpose flour
- 1 tablespoon lemon juice
- ¾ teaspoon cinnamon
- ¼ teaspoon nutmeg
- ¼ teaspoon salt
- Optional for serving: vanilla ice cream or whipped cream
Preheat oven to 425° F. Bring refrigerated pie crusts to room temperature.
Unroll 1 pie crust and press it into a 9-inch glass pie plate. Cover and chill the crust for 10-15 minutes while you prepare the filling (the cold pastry will yield an even flakier crust).
In a large bowl, toss together all of the filling ingredients.
Transfer filling to the pie plate. Unroll the second pie crust and place it on top of the apples.
Tuck the extra top crust under the bottom crust edge, pinching together with your fingers to seal.
Cut slits in the top of the pie (to allow steam to vent).
Bake for 40-45 minutes, or until apples are tender and crust is golden brown. About halfway through the baking time, cover the edge of the crust with strips of aluminum foil to prevent the edges from becoming too dark.
Cool pie on a wire rack for at least 2 hours before slicing and serving.
I have since learned that "Mom's" apple pie recipe is just slightly adapted from a Pillsbury recipe that she got many years ago -- but in my mind, Mom deserves all of the credit! :)
- Let the pie crust come to room temperature before you try to unroll it. Otherwise the cold pastry may tear or crack.
- Once the dough is unrolled, I like to cover the dish and chill it in the refrigerator for about 10-20 minutes before I add the filling. This isn't necessary, but the cold pastry yields a flakier pie crust! You can do the same for the top layer -- unroll the dough at room temperature, then cover and chill the dough before topping the pie.
- Halfway through the baking time (after 15-20 minutes), I suggest that you lightly cover the edges of the crust with strips of aluminum foil. This will prevent the edges from burning or getting too dark while the rest of the pie bakes.
- Allow the pie to sit on the counter on a wire rack to cool for about 2 hours before you slice it and serve it. This gives the filling a chance to set.
- Top each slice of pie with vanilla ice cream or freshly-whipped cream for a real treat!
Serving: 1slice | Calories: 323kcal | Carbohydrates: 54g | Protein: 3g | Fat: 11g | Saturated Fat: 3g | Sodium: 247mg | Potassium: 141mg | Fiber: 3g | Sugar: 28g | Vitamin A: 50IU | Vitamin C: 5mg | Calcium: 16mg | Iron: 1.3mg