Preheat oven to 350-


3lbs Granny Smith Apples- washed

1 1/2 -to- 2 cups sugar

1/2 -to-3/4 cup flour

pinch of salt


Pat of butter

Pillsbury Prepared pie crust )told-you- it’s mostly homemade;)

2 Tbl milk

cinnamon sugar to sprinkle


Remove pie crust from box- let sit at room temp until pliable.

Peel, core and then thinly slice (about 1/4-1/2 inch thick) the apples.  In a bowl, combine with flour, sugar cinnamon and salt. Mix or toss to coat apples.

Sprinkle pie pan (I prefer the Pampered Chef Pie plate stone) with 1 Tbl flour and a sprinkle of sugar. (helps to avoid soggy bototm crust)

Unroll and press bottom pie crust into pan.

Fill pan with apple sugar mixture.  (Pack ’em in there- make em fit.  Plan on cleaning the oven later if it runs over;) )

top with a pat of butter and a sprinkle of cinnamon.

Unroll second pie crust, place over apples.  “Crimp” Top crust to bottom using a fork.  Trim excess crust with a knife. (reserve)

Roll put the dough and cut into holiday themed shapes- (I like leaves and pumpkins-)

Use a pastry brush to brush pie top with milk.  Place “cut outs” onto pie top by brushing bottoms with milk.

Sprinkle pie with cinnamon sugar.  Use sharp knife to cut “vents” into pie top.

Bake at 350 for 50-60 minutes.

Serve warm with vanilla ice cream or whipped cream.

Receive the praise;)

finoshed pie

Pies done!