Apple Pie

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A timeless fall classic!

8 servings

Easy 120 minutes



for this recipe Apple Pie

Pie Crust:

1 package Shirriff Pie Crust
4 tbsp butter
3 - 5 tbsp cold water


0.25 cup granulated sugar
0.25 cup brown sugar , lightly packed
7 apples (2 1/2 lbs.), peeled, cored, and sliced 1/4" thick
1 tbsp lemon juice
1 tsp cinnamon
0.25 tsp nutmeg
0.25 tsp salt
1.5 tbsp Cornstarch




Preheat oven to 425°F/220°C.


In a large bowl combine sliced apples, sugars, lemon juice, ground cinnamon, nutmeg, and salt. Let filling sit at room temperature. Prepare a top and bottom pie crust as instructed on the package.


Fill pie crust with apple mixture, pouring off excess moisture. Set the top crust over the apples. Pinch together the two layers to seal the pie. Make five 2-inch slits from the center of the pie out towards the edge of the pie to allow steam to escape.


Bake 45-50 minutes. A knife should easily pierce apples. If crust browns quickly, cover the edges with a foil ring. Set on a wire rack to cool for 3-4 hours before serving.

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