SNAPPY APPLE PIE

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Snappy Apple Pie image

This apple pie comes together in a snap. Thus, the recipe title. It uses refrigerated pie crust and makes two pies. I bake them one at a time since my oven will only accommodate that. McCormack has a similar recipe, but I changed some things to make it to our liking.

Provided by CookingONTheSide

Categories     Pie

Time 35m

Yield 2 pies, 16 serving(s)

Number Of Ingredients 11

2 (9 inch) refrigerated pie crusts
4 cups tart apples, peeled and thinly sliced
3/4 cup granulated sugar
2 tablespoons cornstarch
1 tablespoon ground cinnamon
1/4 teaspoon ground nutmeg
1/8 teaspoon ground ginger
1/8 teaspoon ground allspice
1 -2 tablespoon half-and-half
1 teaspoon sugar
1 teaspoon ground cinnamon

Steps:

  • Preheat oven to 425 degrees.
  • Thaw crust as directed on package.
  • Place each crust on a foil-lined baking sheet. (I use the nonstick aluminum foil).
  • Combine the apples, 3/4 cup granulated sugar, cornstarch, cinnamon, nutmeg, ginger and allspice in large bowl.
  • Mix until well combined.
  • Spoon 1/2 of the apple mixture on each pie crust up to 2 inches of edges.
  • Fold 2-inch edge of crust over apples, pleating or folding crust as needed.
  • Combine 1 t sugar and 1 t cinnamon.
  • Brush crust with half-and-half.
  • Sprinkle edges of crust evenly with the cinnamon-sugar mixture.
  • Note: Those new cinnamon-sugar grinders, made by McCormick, work great for sprinkling sugar on the pie crust edges.
  • Bake each pie for 20 minutes or until appels are tender.
  • Cover crust with foil to avoid excessive browning of crust.
  • Cool slightly before serving.

Nutrition Facts : Calories 158.2, Fat 5.7, SaturatedFat 1.9, Cholesterol 0.3, Sodium 90.9, Carbohydrate 26.3, Fiber 1.8, Sugar 13.7, Protein 1.4

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