Our homemade apple pie is sure to be the best apple pie recipe you’ve made to date. For starters, you can make this warm, cozy, classic dessert in three simple steps, and it’s made with the ultimate baking shortcut: Pillsbury™ Pie Crusts. Serve up this easy apple pie and enjoy the most classic dessert with family and friends. Whether you bake it for a holiday, a potluck or as a special weekend treat, this timeless recipe is guaranteed to spark joy.
Provided by: SmallRecipe.com
Total time: 3 hours 0 minutes
Prep time: 30 minutes
Yield: 8
Ingredients:
| 1 box (14.1 oz) refrigerated Pillsbury™ Pie Crusts (2 Count), softened as directed on box |
| 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 |
Steps:
- 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.
Nutrition Facts:
Calories 230 , Carbohydrate 43 g, Cholesterol 0 mg, Fat 1 , Fiber 1 g, Protein 1 g, Saturated Fat 2 1/2 g, ServingSize 1 Serving, Sodium 200 mg, Sugar 27 g, TransFat 0 g
These apple pie-inspired crescent roll-ups are the perfect last-minute treat for any occasion. All you need is 30 minutes, five ingredients—including flaky, buttery crescent rolls and fresh Granny Smith apples—and a love for warm fall flavors!
Provided by: SmallRecipe.com
Total time: 30 minutes
Prep time: 10 minutes
Yield: 8
Ingredients:
| 1 small Granny Smith apple, peeled, cored, cut into 8 (1/2-inch) slices |
| 3 tablespoons butter, melted |
| 1 can (8 oz) refrigerated Pillsbury™ Original Crescent Rolls (8 Count) |
| 1/3 cup packed brown sugar |
| 1 teaspoon apple pie spice |
Steps:
- Heat oven to 375°F. Line cookie sheet with cooking parchment paper, or grease cookie sheet. Set aside.
- In small bowl, toss apple slices in 1 tablespoon of the melted butter; set aside. Separate dough into 8 triangles.
- In small bowl, mix brown sugar and apple pie spice. Divide mixture evenly among triangles. Top each triangle with apple slice. Starting at short side of each triangle, wrap dough around apple. Place on cookie sheet. Brush with remaining 2 tablespoons melted butter.
- Bake 10 to 12 minutes or until crescents are deep golden brown and apples are softened. Cool 5 minutes before serving.
Nutrition Facts:
Calories 190 , Carbohydrate 22 g, Cholesterol 10 mg, Fat 2 , Fiber 0 g, Protein 1 g, Saturated Fat 5 g, ServingSize 1 Serving, Sodium 260 mg, Sugar 11 g, TransFat 0 g
This was the 1958 Grand Prize Winner in the Pillsbury Bake-Off. Kudos goes to Dorothy DeVault of Ohio who created it. It’s described as a miniature pastry-a lighter version of old fashioned apple dumplings. It would look divine served in a single serving glass dessert dish topped with a dollop of whipped cream and a cherry!
Total time: 1 hours 10 minutes
Prep time: 30 minutes
Cook time: 40 minutes
Yield: 16 twists, 4 serving(s)
Ingredients:
| 2 large baking apples, peeled and cored |
| 1 1/2 cups all-purpose flour or 1 1/2 cups self-rising flour |
| 1/2 teaspoon salt |
| 1/2 cup shortening |
| 4 -6 tablespoons cold water |
| 1 tablespoon margarine or 1 tablespoon butter, softened |
| 1/4 cup margarine or 1/4 cup butter, melted |
| 1/2 cup sugar |
| 1 teaspoon cinnamon |
| 1 cup water |
Steps:
- Heat oven to 425.
- Cut each apple into 8 wedges.
- Lightly spoon flour into measuring cup and level off.
- In a medium bowl, blend flour and salt.
- Using pastry blender or fork, cut in shortening until mixture resembles coarse crumbs.
- Sprinkle flour mixture with water 1 tablespoon at a time, mixing lightly with fork until dough is just moist enough to hold together.
- Shape dough into ball.
- On floured surface, roll dough lightly from cener to edge into 12 inch square.
- Spread with 1 tablespoon softened margarine.
- Fold 2 sides to center.
- Roll to 16 x 10 inch rectangle.
- Cut crosswise into 16 (10 inch) strips.
- Wrap 1 strip around each apple wedge.
- Place 1/2 inch apart in ungreased 13 x 9 inch pan.
- Brush each wrapped apple wedge with melted margarine.
- In small bowl, blend sugar and cinnamon; sprinkle over wrapped apples.
- Bake at 425 for 20 minutes.
- Pour water into pan.
- Bake an additional 12-17 minutes or until golden brown.
- Spoon sauce in pan over twists.
- Serve warm or cool, plain or with whipped cream.
- *If using self rising flour, omit salt.
Nutrition Facts:
Calories 677, Fat 40.4, Saturated Fat 9, Cholesterol 0, Sodium 460.5, Carbohydrate 76, Fiber 4.1, Sugar 36.1, Protein 5.3
This is directly off the side of the box of the Pillsbury refrigerated pie crusts. (The roll out kind) This one NEVER fails, and has a "real version" and an each shortcut version. THANK YOU PILLSBURY!
Total time: 1 hours 10 minutes
Prep time: 30 minutes
Cook time: 40 minutes
Yield: 1 pie, 8 serving(s)
Ingredients:
| 6 cups thinly sliced apples |
| 3/4 cup sugar |
| 2 tablespoons all-purpose flour |
| 3/4 teaspoon cinnamon |
| 1/4 teaspoon salt |
| 1/8 teaspoon ground nutmeg |
| 1 tablespoon lemon juice |
| 2 pie crusts |
Steps:
- Heat oven to 425°F.
- Place one pie crust in a 9" pie place. Press firmly against the side and bottom.
- In a large bowl, gently mix filling ingredients; spoon into crust-line pie plates. Top with second pie crust. Wrap excess top pie crust under the bottom crust edge, pressing edges together to seal; flute. Cut slits of shapes in several places of top crust.
- Bake 40 – 45 minutes, or until apples are tender and crust is golden brown. Cover crust with 2-3 inch wide strips of foil 15 – 20 minutes of baking to prevent excessive browning. I bought one of those round crust shields that really works here. Cool on cooling rack at least 2 hours before serving.
- Variation short cut: One 21 oz can of apple pie filling and one 21 oz can of sliced apples can be substituted for the filling – still use the spices.
- Add- on – Caramel Apple Pie – immediately after removing pie from the oven, drizzle 1/3 cup (or less) of caramel sundae toppng (like Smuckers) on top of the pie and sprinkle with @ with two tablespoons of chopped pecans. I have done this and it is wonderful both in taste and appearance.
Nutrition Facts:
Calories 356.8, Fat 15.1, Saturated Fat 3.8, Cholesterol 0, Sodium 307.6, Carbohydrate 54, Fiber 4.1, Sugar 28.6, Protein 3.2
Can you make apple pie from Pillsbury pie crust?
But as they say, nothing beats the classic. To make apple pie, you can make a two-crust pastry dough recipe from scratch, but you can also get a head start with a box of Pillsbury refrigerated pie crusts for a convenient, yet homemade-quality pie crust.
How to cook apples for apple crisp?
1 Core and slice apples. … 2 In a 4-quart saucepan, heat apples, cornstarch, granulated sugar, water, cinnamon, nutmeg, and ginger to boiling over medium heat. … 3 During step 2 separate biscuits and cut into quarters. … 4 Reduce heat and simmer for 10 minutes or until apples are tender. 5 Pour apples into 13X9in pan. More items…
How to make perfect apple pie?
Here’s how to make our Perfect Apple Pie recipe using refrigerated pie dough. Step 1: Heat oven to 425°F. Place 1 pie crust in ungreased 9-inch glass pie plate. Press firmly against side and bottom. Step 2: In a large mixing bowl, gently mix filling ingredients and spoon into your crust-lined pie plate.
How to make cinnamon tossed apple filling?
Toss lemon juice and apples in the mixture to coat thoroughly. And there you have it! A cinnamon-tossed apple filling that will create heavenly smells in the kitchen and bring your whole family to the table.