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Apple Pie Recipe
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Apple Pie Recipe

1 Hr(s) 20 Min(s)
30 Min(s) Prep
50 Min(s) Cook
Try this classic Apple Pie recipe. Made with refrigerated crusts, this fresh Apple Pie recipe is a breeze to prepare and even easier to enjoy!
What You Need
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8 servings
Original recipe yields 8 servings
6 cups thinly sliced peeled apple s
3/4 cup sugar
2 Tbsp. MINUTE Tapioca
1/2 tsp. ground cinnamon
1/4 tsp. ground nutmeg
1 pkg. (15 oz.) ready-to-use refrigerated pie crust s (2 crusts)
1 Tbsp. butter, cut up
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Let's Make It
1
Preheat oven to 400°F. Toss apples with sugar, tapioca and spices. Let stand 15 min.
2
Line 9-inch pie plate with 1 of the crusts as directed on package for two-crust pie; fill with fruit mixture. Dot with butter. Cover with remaining crust; seal and flute edge. Cut several slits in top crust to permit steam to escape.
3
Bake 45 to 50 min. or until juice begins to bubble through slits in crust. Cool.
Kitchen Tips
Tip 1
Size Wise
Sweets can add enjoyment to a balanced diet, but remember to keep tabs on portions.
Tip 2
Special Extra
Cover edge of pie crust with strip of foil for the last 15 min. of the baking time to prevent it from browning too much.
Tip 3
Classic Apple Pie Basics
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.
Tip 4
How to Flute the Pie Crust
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!
Tip 5
How to Make Lattice-Top Crust
Cut second pie crust into 10 (1/2-inch-wide) strips with pastry wheel or sharp knife. Place five of the strips over filling. Weave lattice crust with remaining strips by folding back alternate strips as each cross-strip is added. Fold trimmed edge of lower crust over ends of strips. Seal and flute edge.
Tip 6
Cranberry-Apple Pie
Omit nutmeg. Prepare as directed, increasing the tapioca to 3 Tbsp. and adding 1 cup cranberries to the apple mixture before spooning into crust.
Tip 7
Golden Raisin and Apple Pie
Prepare as directed, adding 1/2 cup golden raisins to the apple mixture before spooning into crust.
Nutrition
Calories
390
Calories From Fat
0
% Daily Value*
Total Fat 18g
23%
Saturated Fat 5g
25%
Trans Fat 0g
Cholesterol 5mg
2%
Sodium 320mg
14%
Total Carbohydrates 55g
20%
Dietary Fibers 2g
7%
Sugars 29g
58%
Protein 3g
6%
Vitamin A
0%
Vitamin C
6%
Calcium
0%
Iron
8%
* Percent Daily Values are based on a 2,000 calorie diet.
servings
8 servings, one piece each
* 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.
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