How to Make the Perfect Apple Pie the Easy Way

Directions

• Heat oven to 425°F.
• Let the crusts sit out at room temperature for about 15 minutes to soften. (If used right from the fridge they could crack. Any longer and they’ll be too sticky to use.) Gently unroll. If it doesn’t unroll easily, let it soften for a few more minutes.
• Place 1 pie crust in an ungreased 9-inch glass pie plate. Press firmly against the sides and bottom.
• Wash apples and peel around the stem and continue peeling around the apple to the blossom end. When the peel is removed, quarter the apple, remove the core, and then slice into 1/4″ thick pieces. Sprinkle with lemon juice to keep from browning.
• In large bowl, gently mix filling ingredients, then toss apples with all the filling ingredients to fully coat. Spoon into crust-lined pie plate.
• Fold top crust into half, and then half again. This makes it easier to center on top of the pie. (It’s difficult to move it around once it’s on the filling, so take your time.)
• Seal the pie crust by folding the top crust under the bottom crust all around the edges to form a thick rim. This keeps the filling inside.
• Then, “flute” the crust by pinching the raised edge around your thumb, finger, or point of a spoon, to create that “scalloped” pattern. 

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• 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.