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8 servings, one piece each
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Sweets can add enjoyment to a balanced diet, but remember to keep tabs on portions.
To easily transfer crusts to pie plate, fold in half and wrap around rolling pin. Unfold across plate; gently lift crust edges to allow the crust to mold to the sides of the plate without stretching the crust. Stretching the crust usually results in shrinkage during baking. Fill crust with prepared apple mixture. Moisten top edge of crust with a small amount of water to help in sealing the two crusts together. Place the top crust over the filled pie pan using the same technique as the bottom crust. Try to center it on the pie. Press both crust edges together using fingers to seal well all the way around pie edge. Trim excess pastry about 1/2 inch from crust edge with sharp knife or kitchen shears. Save this pastry to decorate the pie, if desired. Fold the bottom crust up and over the top crust to build a thick edge; flute edge.
Use two fingers to press a V-shape into the unbaked crust edge. This looks like a wave or ruffle design when finished. Don't worry about it being perfect - an uneven edge adds to the trendy look of homemade!
* Nutrition information is estimated based on the ingredients and cooking instructions as described in each recipe and is intended to be used for informational purposes only. Please note that nutrition details may vary based on methods of preparation, origin and freshness of ingredients used.
I'm not really an apple pie fan, but this makes one good apple pie. Unlike some apple pies, you don't get a lot of goo or syrup in the filling -- it's just apples. Plus, it's so easy (especally if you have an apple pealer/corer).
i wouldn't add the tapioca again, i didn't like that at all. but other than that it was good.
The nutmeg/tapioca gave it a stange flavor. I will keep looking for a better recipe.