Apple pie without cheese, is like a kiss without a squeeze!
This is a super easy apple pie using frozen pie shells. I’ve made it numerous times and it never lasts to the next day! I typically don’t make it with nuts or caramel topping.
The recipes comes from Pillsbury, Most Requested Recipes™ Pies magazine (December 2005)
Prep Time: 20 minutes; ready in: 2 hours 5 minutes; Serves: 8
- 1 box Pillsbury® refrigerated pie crusts, softened as directed on box (I use frozen deep dish pie shells, take out of box, separate, leave them on the stove to soften as you prepare the filling while the oven is warming)
- 1/4 cup finely chopped pecans (optional)
- 3/4 cup sugar
- 2 tbsp all-purpose flour
- 1 tsp ground cinnamon
- 1/8 tsp ground nutmeg
- 1 tbsp lemon juice
- 6 cups sliced peeled cooking apples (6 medium) — I find 5 is more than enough and I use Empire or Royal Gala apples
- 1/3 caramel ice cream topping
- 1/4 cup chopped pecans
- Heat oven to 425°F. If you’re not cooking the pie in the original foil pan, remove pie shell from foil and place in your pie dish. Sprinkle chopped pecans in bottom (optional.)
- In large bowl, mix sugar, flour, cinnamon and nutmeg until combined. Gently stir in apples and lemon juice. Stir gently until apples are covered with sugar mixture. Spoon apples into prepared pie shell. Brush crust edges with water. Remove second shell from foil pan and invert on top of apples. Pinch edges together using fork or preferred method. Brush top with water, sprinkle with sugar (optional) and pierce crust with knife for ventilation.
- I recommend covering edges with foil to prevent burning.
- Bake in oven for 35-45 minutes or until crust is golden brown. Cool at least 1 hour before serving.
- Serve warm pie with ice cream or cheddar cheese, if desired. Drizzle with caramel topping (optional); sprinkle with chopped pecans (optional.)