autumn-apple-pie-recipe.jpg|1
autumn-apple-pie-recipe.jpg|1

Autumn Apple Pie

Autumn Apple Pie
Everyone loves apple pie, and it's simple to make when you use refrigerated pie crust. The apple pastry cut-outs add a seasonal touch, and keep the pie from getting soggy.
  • Amount8 servings.
Print Recipe

Ingredients

  • 6 baking apples

  • 1 tablespoon lemon juice

  • 3/4 cup granulated sugar

  • 2 tablespoons all-purpose flour

  • 1 teaspoon ground cinnamon

  • 1 package (15 oz.) refrigerated pie crust

  • 1 egg white

  • Tools

  • Harvest Mini Metal Cookie Cutters

  • Recipe Right Covered Pie Plate

Instructions

Click to mark complete

  1. Preheat oven to 400°F. In large bowl, combine apple slices and lemon juice. In small bowl, combine sugar, flour and cinnamon. Sprinkle sugar mixture over apple slices; mix well to coat.
  2. Line deep dish pie pan with pie crust; fill with apple mixture. Using apple cutter, cut out vents in remaining pie crust. Place crust over filing, crimping and fluting edges. Arrange cut out pastry on top of pie; brush crust with egg white.
  3. Bake 45-50 minutes or until apples are bubbly and crust is deep golden brown. Remove pie from oven. Cool pie in pan on cooling rack at least 1 hour before serving.
  4. To keep edges from overbrowning, use thin strips of aluminum foil to cover edge of pie. Remove foil during last 20 minutes of baking.

Notes

How To

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