“Perfect” Pie

I prefer my apples straight off the tree — not baked into a dessert —but I know there are people out there who are clamoring for apple recipes. I’m still waiting for a few more to come in from readers  — so get out your recipe files and e-mail or send them to me — but in the meantime, here’s one from Pillsbury.

Perfect Apple Pie



1 box  Pillsbury refrigerated pie crusts, softened as directed on box


6 cups thinly sliced, peeled apples (6 medium)

¾ cup sugar

2 tablespoons all-purpose flour

¾ teaspoon ground cinnamon

¼ teaspoon salt

1/8 teaspoon ground nutmeg

1tablespoon lemon juice


Heat oven to 425°F. Place 1 pie crust in ungreased 9-inch glass pie plate. Press firmly against side and bottom.

In large bowl, gently mix filling ingredients; spoon into crust-lined pie plate. Top with second crust. Wrap excess top crust under bottom crust edge, pressing edges together to seal; flute. Cut slits or shapes in several places in top crust.

Bake 40 to 45 minutes or until apples are tender and crust is golden brown. Cover edge of crust with 2- to 3-inch wide strips of foil after first 15 to 20 minutes of baking to prevent excessive browning. Cool on cooling rack at least 2 hours before serving.