skip to content

FREE SHIPPING on all orders over $60! *Limited to domestic U.S. orders only.

Autumn Apple Pie

Everyone loves apple pie, and it's simple to make when you use refrigerated pie crust. The apple pastry cut-outs add a seasonal touch, and keep the pie from getting soggy.


Difficulty: Easy


  • 6 baking apples (make 6 cups sliced, peeled and cored)
  • 1 tablespoon lemon juice
  • 3/4 cup granulated sugar
  • 2 tablespoons all-purpose flour
  • 1 teaspoon ground cinnamon
  • 1 package (15 oz.) refrigerated pie crust
  • 1 egg white lightly beaten


8 servings.


Step 1

Preheat oven to 400°F. In large bowl, combine apple slices and lemon juice. In small bowl, combine sugar, flour and cinnamon. Sprinkle sugar mixture over apple slices; mix well to coat.

Step 2

Line deep dish pie pan with pie crust; fill with apple mixture. Using apple cutter, cut out vents in remaining pie crust. Place crust over filing, crimping and fluting edges. Arrange cut out pastry on top of pie; brush crust with egg white.

Step 3

Bake 45-50 minutes or until apples are bubbly and crust is deep golden brown. Remove pie from oven. Cool pie in pan on cooling rack at least 1 hour before serving.

Step 4

To keep edges from overbrowning, use thin strips of aluminum foil to cover edge of pie. Remove foil during last 20 minutes of baking.