Perfect Apple Pie - Kiến Thức Cho Người lao Động Việt Nam

Save
Shop
Share
Keep Screen On

Our homemade apple pie is sure to be the best apple pie recipe you’ve made to date. For starters, you can make this warm, cozy, classic dessert in three simple steps, and it’s made with the ultimate baking shortcut: Pillsbury™ Pie Crusts. Serve up this easy apple pie and enjoy the most classic dessert with family and friends. Whether you bake it for a holiday, a potluck or as a special weekend treat, this timeless recipe is guaranteed to spark joy.

Pillsbury Kitchens

Nội Dung Chính

Ingredients

Crust

1

box (14.1 oz) refrigerated Pillsbury™ Pie Crusts (2 Count), softened as directed on box

Filling*

6
cups thinly sliced, peeled apples (6 medium)
3/4
cup sugar
2
tablespoons all-purpose flour
3/4
teaspoon ground cinnamon
1/4
teaspoon salt
1/8
teaspoon ground nutmeg
1
tablespoon lemon juice

Make With

Pillsbury Pie Crust

Steps

1
Heat oven to 425°F. Place 1 pie crust in ungreased 9-inch glass pie plate. Press firmly against side and bottom.
2
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.
3
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.

Tips from the Pillsbury Kitchens

tip 1
One package (12 oz) frozen Pillsbury™ Deep Dish Pie Crusts (2 Count) may be substituted for the refrigerated Pillsbury™ Pie Crusts in this recipe. Place cookie sheet on oven rack. Heat oven as directed. Prepare filling and follow directions on package for Two-Crust Filled Pie.
tip 2
The flour tossed with the fresh apples turns their juices into a thickened, spiced sauce during baking. Mix it with the sugar and spices before tossing the mixture with the apples.
tip 3
Two (21-oz.) cans of more fruit apple pie filling can be used if you’re short on time.
tip 4
Let your apple pie cool for at least 2 hours before cutting into it. The filling will thicken as it cools, making it easier to slice.
tip 5
To make Caramel-Pecan Apple Pie: right after removing the pie from the oven, drizzle with 1/3 cup caramel ice cream topping. Sprinkle with 2 to 4 tablespoons chopped pecans.
tip 6
To freeze Baked Pie: Assemble and bake pie as directed in recipe. Cool completely. Wrap pie tightly with plastic wrap. Place pie in a 2-gallon freezer storage bag; seal. Freeze up to 4 months. Thaw frozen baked pie unwrapped at room temperature or unwrap and thaw at room temperature 1 hour, then heat in 375°F oven 35 to 40 minutes or until warm.

Nutrition Information

230 Calories, 6g Total Fat, 1g Protein, 43g Total Carbohydrate, 27g Sugars

Nutrition Facts

Serving Size:

1 Serving

Calories: 230

Calories from Fat: 60

Total Fat: 6g; 9%

Saturated Fat: 2 1/2g; 13%

Trans Fat: 0g

Cholesterol: 0mg; 0%

Sodium: 200mg; 8%

Potassium: 80mg; 2%

Total Carbohydrate: 43g; 14%

Dietary Fiber: 1g; 5%

Sugars: 27g

Protein: 1g

Vitamin A: 0%; 0%

Vitamin C: 4%; 4%

Calcium: 0%; 0%

Iron: 0%; 0%

Exchanges:

1 Starch; 1/2 Fruit; 1 1/2 Other Carbohydrate; 0 Skim Milk; 0 Low-Fat Milk; 0 Milk; 0 Vegetable; 0 Very Lean Meat; 0 Lean Meat; 0 High-Fat Meat; 1 Fat;

Carbohydrate Choice

*Percent Daily Values are based on a 2,000 calorie diet.

More About This Recipe

This apple pie recipe is already perfect, but if you want it to look as perfect as it tastes, we have a few expert recommendations for you. First, refrigerated pie crusts should be baked in glass pie plates. A dark pan will cause too much browning while a shiny pan will prevent your pie from achieving the golden-brown crust that makes apple pie irresistible. Speaking of overbrowning, to prevent your crust from burning, cover the edges with strips of foil 20 minutes into the bake time. When you use refrigerated pie crust, you must allow the dough to soften before you use it. Otherwise you will have difficulty pressing the dough and getting it to adhere to the pie plate. Perfecting the crust is arguably the most important part of pie making. But the filling is the other half of the equation. Lucky for you, we have a few tricks up our sleeve for that, too.