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The Recipe of the Week from The Happy Chef: Perfect Apple Pie

Last year I put an apple pie recipe that I had been using for years in the Happy Chef. It was a very time consuming recipe, where you make your own crust. When we went to the “Apple Barn” apple orchard this week and bought 14 lbs of apples (for just 6 dollars) I knew that whether I had the time or not I needed to make several apple pies or I would be watching a whole lot of apples rot in my kitchen! Well, it didn’t take long to remember PILLSBURY PIE CRUSTS! I looked online and found the apple pie recipe below on the Pillsbury website and then I went right to work on my pie.  I WAS DONE PREPARING THE PIE BY THE TIME THE OVEN PREHEATED! And the pie is so very delicious! I was so excited with the results that over the weekend I went back to Kroger and bought a bunch more Pillsbury pie crusts to make more apple pies and I just may give them out to people. So look for me out in Roanoke handing out THE PERFECT APPLE PIE! And remember, even if your schedule has been so tight that your kids have been eating the dreaded Lunchables in the car on the way to their soccer game you still likely have time to make this apple pie – LIFE IS GOOD!

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 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.

By Leigh Sackett

[email protected]

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