Apple Pies Made Easy! From Orchard to Pie
Crisp air, changing colors, orchards teeming with ripe apples — all sure signs of autumn. Usher in the fall harvest season by spending an afternoon with the family picking apples, and then rewarding yourself with a delectable home-baked pie.
It’s easy to save time in the kitchen by starting with Pillsbury Refrigerated Pie Crusts. Just unroll a crust into your favorite pie plate, spoon in a sweet apple filling, bake and serve. Add a delicious twist to the classic apple pie with a number of complementary and favorite fall flavors — such as cinnamon, nutmeg, caramel, streusel, pecans and even cranberries.
Apples Ripe for Baking
Some apple varieties are just made for pie baking; those with a firm texture and that hold their form under heat are best. Pillsbury test kitchen experts cite Golden Delicious apples as particularly suited for use in pies. Other favorites include Cameo, Cortland, Granny Smith, Idared, Jonathan, Newtown Pippin, Pink Lady and Rome Beauty. Ask the staff at your local orchard, farmers market or grocery store which types they recommend for pies.
From picking apples to baking a pie and enjoying it with family and friends, all in a matter of hours — any way you slice it, it’s a delicious time of year. Here is a Pillsbury pie recipe to get you started baking apple pies now. For more ideas, visit www.pillsbury.com/pie, or become a fan and share your pie-making stories, photos or tips at www.facebook.com/lovethepie.
Festive Apple-Berry Pie
Prep Time: 30 minutes
Start to Finish: 1 hour 20 minutes
8 servings
2 cups fresh or frozen cranberries
1 1/2 cups sugar, divided
4 tablespoons cornstarch, divided
2 tablespoons water
1 box (14.1 ounces) Pillsbury refrigerated pie crusts, softened as
directed on box
5 to 6 cups sliced peeled apples (5 to 6 medium)
1/2 teaspoon ground cinnamon
1/4 teaspoon ground nutmeg
In 1-quart saucepan, mix cranberries, 1 cup sugar, 1 tablespoon cornstarch and water.
Heat to boiling. Boil five minutes; cool 15 minutes.
Heat oven to 425°F. Make pie crusts as directed on box for Two-Crust Pie using nine-inch glass pie pan.
In large bowl, mix apples, remaining ½-cup sugar, remaining 3-tablespoons cornstarch, cinnamon and nutmeg until apples are coated. Stir in cooled cranberry mixture. Spoon into crust-lined pan. Top with second crust; seal edge and flute. Cut slits in several places in top crust.
Bake 40 to 50 minutes or until golden brown. After 15 to 20 minutes of baking, cover crust edge with strips of foil to prevent excessive browning. — Family Features
