Well, we couldn’t have felt more all-American this past Mother’s Day. We were fooling around in the kitchen with a recipe for Apple Pie–in honor of May 13th being National Apple Pie Day, and that’s probably no coincidence. We cheated a little bit, though, and just went with a recipe from the fairly obvious source of Pillsbury.com. It was Mother’s Day, though. We had the right to be lazy. [photo via pillsbury.com]
Besides, the great thing about Apple Pie is that it’s easy to make. Busy moms can prepare a tasty pie ahead of time and stick it in the freezer, ready to bake, for the perfect occasion. You’ll notice that we’re using a refrigerated pie crust, too. Granny Smith apples seem to still be the recommended variety for a good pie that will hold up during baking. This recipe is fairly healthy at 230 calories a serving–and at 8 servings, this pie is perfectly family-sized!
- 1 box refrigerated pie crusts, softened as directed on box.
- 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
- Heat oven to 425°F. Place 1 piecrust 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.