Simple apple pie recipe with a ready-made double crust
Want an apple pie recipe easy enough for a first double-crust bake? Start with two refrigerated crusts and firm apples. This simple apple pie recipe follows the measured Pillsbury filling; the shortcut is the pastry, while the apples are freshly prepared.
Check that the glass plate is oven-safe and follow its temperature instructions. Cooling is part of the method: cutting straight from the oven releases filling before it has settled.
Ingredients
Step 1
Heat the oven to 425 °F. Fit one softened crust into an ungreased 9-inch glass pie plate. Peel, core and evenly slice the apples about 1/4 inch thick; aim for approximately 6 cups.
Step 2
Combine sugar, flour, cinnamon, salt and nutmeg. Toss with the apples and lemon juice, then spoon into the pastry.
Step 3
Cover with the second crust. Fold the upper edge under the lower edge and pinch together. Cut several small vents in the top.
Step 4
Bake on the middle rack for 15 minutes. Shield the rim with foil strips and bake another 25–30 minutes. The crust should be golden and a knife inserted through a vent should pass easily through the apple.
Step 5
Cool on a rack for at least 2 hours before cutting into eight slices.
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