Autumn Apple Pie Recipe Zoom

Autumn Apple Pie Recipe

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.
Makes: 8 servings.
Skill Level: None

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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.

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baking apples

6 baking apples ((make 6 cups sliced, peeled and cored))

lemon juice

1 tablespoon lemon juice

granulated sugar

3/4 cup granulated sugar

all-purpose flour

2 tablespoons all-purpose flour

ground cinnamon

1 teaspoon ground cinnamon

refrigerated pie crust

1 package (15 oz.) refrigerated pie crust

egg white

1 egg white (lightly beaten)



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