Thursday, September 30, 2010


Today I took on the challenge of baking my very first Apple Pie. However I should have put a baking sheet under the pie as now I have Apple pie filling drippings all over the bottom of my stove. I know what choir I will have to be doing next.

Fall is my all time favorite. It is full of the scents of baking and slow cooker meals along with getting ready for the Holiday season.

I used my small leave cookie cutter from Pampered Chef to cut out 4 leaf shapes. I then placed them  diagonally on top of the pie over the cut shapes. This took the place of cutting slits. Know just to try a piece and taste it.


1box Pillsbury® refrigerated pie crusts, softened as directed on box Filling*
6 cups thinly sliced, peeled apples (6 medium)
3/4 cup sugar
2 tablespoons all-purpose flour
3/4 teaspoon ground cinnamon
1/8 teaspoon ground nutmeg
1/8 teaspoon all spice
1. Heat oven to 425°F. Place 1 pie crust in ungreased 9-inch glass pie plate. Press firmly against side and
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.

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