Hi y’all, Martha Stewart here! Just kidding haha, Martha Stewart would not be caught dead baking an apple pie with a store-bought crust. Yes you read that right, store-bought pie crust. Apple pie is one of my favorite desserts ever! Nothing beats a warm apple pie with a flaky, buttery crust and a scoop of homemade vanilla ice cream melting on top…mmm delicious. I am a huge sweets lover but I don’t mean candy, I am more into desserts. Cookies, brownies, cake, chocolate, pies, cheesecakes you name it, I love it. This was my very first attempt at baking an apple pie and honestly what’s intimidating to me is the pie crust, so I decided to try Pillsbury (refrigerated) Pie Crusts hoping I could not go wrong with my first homemade pie. The pie turned out delicious! I took it to our church small group last Sunday and everyone loved it. It’s much easier to make than I thought so I wanted to share this recipe with you. I hope you try it, I know you’ll love it!
Because I can’t cook anything without him bugging me for the scraps!
Bake for 15-20 minutes on 425
Take it out of the oven and place foil around the crust to prevent burning
30 minutes later (45 total)…voila!
Let cool for 2 hours
Serve with homemade vanilla ice cream and whipped cream
Shop My Kitchenware (I got most of my stuff at Home Goods but I’ve found cute similar items below):
Prep time 30 minutes | Bake time 45 minutes | Let cool 2 hours
6 cups thinly sliced, peeled apples (6-8 medium)
1 tablespoon lemon juice
3/4 cup sugar
3/4 teaspoon ground cinnamon
1/8 teaspoon ground nutmeg
1/4 teaspoon salt
2 tablespoons all-purpose flour
1 pint of Blue Bell homemade vanilla ice cream
1 can whipped cream
1 box Pillsbury Pie Crust (follow directions on the box)
- Heat oven to 425°F. Place 1 pie crust in greased 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.
For detailed directions click here to be directed to Pillsbury.