Apple Pie Filling
- 6 cup Peeled Apples (thinly sliced)
- 3/4 cup White Sugar
- 2 tbsp All-Purpose Flour
- 3/4 tsp Ground Cinnamon
- 1/4 tsp Salt
- 1/8 tsp Ground Nutmeg
- 1 tbsp Lemon Juice
- 2 Pie Crusts (top & bottom)
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.
Servings 1
- Amount Per Serving
- Calories 230kcal
- % Daily Value *
- Total Fat 6g10%
- Total Carbohydrate 43g15%
- Protein 1g2%
* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.
To Freeze Baked Pie: Assemble and bake pie as directed in recipe. Cool completely. Wrap pie tightly with plastic wrap. Place pie in a 2-gallon freezer storage bag; seal. Freeze up to 4 months. To reheat, thaw pie in refrigerator overnight. Remove bag and plastic wrap. Cover with foil, bake at 350°F for 25 to 30 minutes or until warm.