Pillsbury Perfect Apple Pie Recipes

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MINI APPLE PIES WITH PILLSBURY® CRUST

These mini apple pies are perfect for sharing! I prefer to use a homemade pie crust, but for convenience sake it's ok to use ready-made pie dough.

Provided by thedailygourmet

Categories     Desserts     Fruit Dessert Recipes     Apple Dessert Recipes

Time 3h15m

Yield 6

Number Of Ingredients 9



Mini Apple Pies with Pillsbury® Crust image

Steps:

  • Melt butter in a saucepan over medium heat. Whisk in flour until no lumps remain. Add apples, apple juice, sugar, brown sugar, lemon juice, and cinnamon. Cook over medium heat for 5 to 7 minutes, stirring occasionally.
  • Meanwhile, preheat the oven to 425 degrees F (220 degrees C).
  • Trim 4 circles from the pie crust; allow enough dough to fit the tin and be able to crimp and seal top and bottom crusts. Press 1 dough circle into the bottom of each of 2 mini pie tins. Add filling. Drape top crusts over filling. Wrap excess top crusts under bottom crusts edges, pressing edges together to seal. Flute the edges and cut slits in the top crusts.
  • Bake in the preheated oven for 15 minutes. Cover edges of crusts with strips of aluminum foil to prevent burning. Continue baking until apples are tender and crusts are golden brown, 25 to 30 minutes more.
  • Cool pies on rack at least 2 hours before serving.

Nutrition Facts : Calories 544.5 calories, Carbohydrate 79 g, Cholesterol 10.2 mg, Fat 24.9 g, Fiber 4.2 g, Protein 3.7 g, SaturatedFat 5.6 g, Sodium 441.5 mg, Sugar 41.2 g

2 tablespoons butter
¼ cup flour
6 Pink Lady apples - peeled, cored, and sliced
¼ cup apple juice
⅓ cup white sugar
⅓ cup brown sugar
1 tablespoon lemon juice
½ teaspoon ground cinnamon
1 (15 ounce) package refrigerated pie crust (such as Pillsbury®)

PILLSBURY PERFECT APPLE PIE

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!

Provided by Big D Texas

Categories     Pie

Time 1h10m

Yield 1 pie, 8 serving(s)

Number Of Ingredients 8



Pillsbury Perfect Apple Pie image

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, SaturatedFat 3.8, Sodium 307.6, Carbohydrate 54, Fiber 4.1, Sugar 28.6, Protein 3.2

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

PILLSBURY PERFECT APPLE PIE

Categories     Fruit     Dessert     Bake     Quick & Easy

Yield 8 servings

Number Of Ingredients 10



PILLSBURY PERFECT APPLE PIE image

Steps:

  • 1 Heat oven to 425°F. Place 1 pie crust in ungreased 9-inch glass pie plate. Press firmly against side and bottom. 2 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. 3 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.

Crust
1 box Pillsbury refrigerated pie crusts, softened as directed on box
Filling
6 cups thinly sliced, peeled apples (6 medium)
3/4cup sugar
2 tablespoons all-purpose flour
3/4 teaspoon ground cinnamon
1/4 teaspoon salt
1/8 teaspoon ground nutmeg
1 tablespoon lemon juice

PERFECT APPLE PIE!

This is a very simple apple pie recipe, and one that I have always had success with, it is the one I always choose when I want to make a perfect apple pie. Of coarse you can use your favorite pie crust recipe if desired. Remember, use only Granny Smith or Pippin for this pie otherwise you will end up with a mushy filling. This pie can also be made with a crumb topping instead of a top pastry crust see recipe below. Once you try this recipe for apple pie you will always come back to it! The amount of apple filling is enough for one large 10-inch deep-dish pie or divide in half and make two 8-inch pies, also the crumb topping for this recipe is enough for two small pies.

Provided by Kittencalrecipezazz

Categories     Pie

Time 1h45m

Yield 1 pie

Number Of Ingredients 12



Perfect Apple Pie! image

Steps:

  • Prepare a double pie crust as directed.
  • Roll out one disk on a lightly floured surface into a 12-inch circle and place the pastry in the pie plate.
  • Gently press the dough into sides pie plate leaving an overhang of crust.
  • Refrigerate while preparing the apple filling.
  • Set oven rack to the second-lowest position and heat to 425 degrees.
  • Peel, core and slice the apples into 1/2-inch slices (no larger than 1/2-inch).
  • Place in a bowl and gently toss the apples with the fresh lemon juice.
  • In a small bowl combine sugar, flour, cinnamon, salt and nutmeg (if using).
  • Add the sugar mixture to the apples and toss well to coat.
  • Transfer the apple mixture into the chilled prepared crust and mound the apples slightly in the center.
  • Dot with 2 tablespoons butter.
  • Roll out the second pastry, and place over filling.
  • Flute the edges together.
  • Make several slits in the top crust to allow steam to escape (if the pie dough is too soft, place in the freezer for 10 minutes).
  • Whisk an egg white with a fork, and brush onto top of crust.
  • Sprinkle with sugar.
  • Place on a cookie sheet to catch any spills.
  • Bake for 25 minutes.
  • Reduce oven temperature to 375 degrees (leave the pie in the oven and do not open the oven door) continue baking for about another 30-35 minutes, or until the crust is deep golden brown and the fruit is bubbling.
  • Transfer to a wire rack and cool for at least 4 hours before slicing the pie.
  • TO MAKE PIE WITH CRUMB TOPPING: in a bowl combine 1 cup flour, 1/2 cup brown sugar, 1-2 teaspoons cinnamon; mix well with a spoon.
  • Add in 1/2 cup COLD butter (no subs) cut into small chunks and mix together with your fingers to combine well.
  • Add in some chopped walnuts if desired.
  • Place in the fridge while preparing the pie.
  • Make the pie filling exactly as directed, and dot with 2-3 tablespoons of butter before sprinkling on the topping.
  • Bake as directed, but cover with foil the least 15 minutes of baking.

Nutrition Facts : Calories 3852.2, Fat 149.9, SaturatedFat 46, Cholesterol 61.1, Sodium 2494.6, Carbohydrate 618.9, Fiber 35.4, Sugar 381.8, Protein 33.2

1 double crust pie crust (for a 10 inch deep-dish pie, my butter pie crust Kittencal's No-Fail Buttery Flaky Pie Pastry/Crust works great for this or use your fav)
8 tart green apples, peeled, cored and cut into no larger than 1/2-inch slices (use Granny Smith or Pippin apples for this only)
2 tablespoons fresh lemon juice (or juice of half lemon)
1 cup sugar (if you prefer a sweeter filling increase the sugar by a couple tablespoons)
1/4 cup light brown sugar
1/4 cup all-purpose flour
1 1/2-2 teaspoons cinnamon
1 pinch nutmeg (optional)
1/8 teaspoon salt or 1/4 teaspoon kosher salt
2 tablespoons butter (no subs)
1 egg white, lightly beaten
1 tablespoon sugar (preferably coarse sugar)

PERFECT APPLE PIE

Says Judy Oudekerk of St. Michael, Minnesota, "This is one of the best apple pies I've ever tasted."

Provided by Taste of Home

Categories     Desserts

Time 1h20m

Yield 8 servings.

Number Of Ingredients 14



Perfect Apple Pie image

Steps:

  • In a bowl, combine flour and salt; cut in shortening. Gradually add cold water, 1 tablespoon at a time, tossing lightly with a fork until dough forms a ball. Chill for 30 minutes. On a floured surface, roll half of dough into 10-in. circle. Place into a 9-in. pie pan. , In a bowl, toss apples with lemon juice. Combine sugar, flour, cinnamon, salt and nutmeg; add to apples and toss. Pour into crust; dot with butter. Roll out remaining pastry to fit top of pie; cut slits in top. Place over filling; seal and flute edges. Beat egg yolk and water; brush over pastry. Bake at 425° for 15 minutes. Reduce heat to 350°; bake 40-45 minutes more or until crust is golden and filling is bubbly.

Nutrition Facts : Calories 479 calories, Fat 22g fat (7g saturated fat), Cholesterol 34mg cholesterol, Sodium 326mg sodium, Carbohydrate 67g carbohydrate (37g sugars, Fiber 3g fiber), Protein 4g protein.

2 cups all-purpose flour
1 teaspoon salt
3/4 cup shortening
4 to 5 tablespoons cold water
FILLING:
7 to 8 cups thinly sliced peeled tart apples
2 tablespoons lemon juice
1 cup sugar
1/4 cup all-purpose flour
1 teaspoon ground cinnamon
1/4 teaspoon ground nutmeg
2 tablespoons butter
1 egg yolk
1 tablespoon water

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