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  • Prep 30 min
  • Total 1 hr 10 min
  • Servings 8

Apple pie prep in half an hour? Yes! ...MORE+ LESS-

TBSP Nate
June 17, 2015

Ingredients

1
package Betty Crocker™ pie crust mix
1/3
cup cold water
1/2
cup sugar
1/2
cup Gold Medal™ all-purpose flour
1/2
tsp ground cinnamon
1/4
tsp ground nutmeg
5
cups thinly sliced peeled apples (3 large)
1
tablespoon butter or margarine
Milk (to brush on, not much needed)
Additional sugar (to taste)

Steps

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  • 1
    Heat oven to 425°F. Make pie crust mix as directed for 9-Inch Two-Crust Pie, using 1/3 cup cold water--except trim overhanging edge of bottom pastry 1 inch from rim of plate.
  • 2
    Stir together 1/2 cup sugar, the flour, cinnamon and nutmeg in large bowl. Add apples; toss. Spoon into pastry-lined pie plate. Dot with butter.
  • 3
    Roll remaining pastry; cut into 10 strips, each about 1/2 inch wide. Place 5 strips across filling in pie plate. Weave a cross-strip through by first folding back every other strip of the first 5 strips. Continue weaving, folding back alternate strips before adding each cross-strip, until lattice is complete. Trim ends. Fold trimmed edge of bottom crust over ends of strips, building up a high edge. Seal and flute. Brush lightly with milk; sprinkle lightly with additional sugar.
  • 4
    Bake 30 to 35 minutes or until crust is golden brown and juice is bubbly.
  • 5
    Add vanilla, caramel, or cinammon ice cream to send this one over the top.
 

Nutrition Information

No nutrition information available for this recipe

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