Cheater’s Apple Pie (pre rolled crust FTW!)

Yes, you can do this. I promise

Pre-heat oven to 365 degrees

1 pkg Pillsbury refrigerated pie crust
3 lbs granny smith* apples, peeled, cored and sliced
1 1/2 cups sugar + 3 Tablespoons reserved.
1/4 cup flour + 1 Table spoon- reserved
pinch of salt
1 tablespoon butter
2 tablespoons milk


pie pan (I prefer unglazed pottery)
veggie peeler
apple corer-slicer
bowl (or gallon ziplock to minimize cleanup)
measuring cups
lg spoon/ spatula for mixing
fork (for crimping edges)
pastry brush
cute small cookie cutter-s- I like leaves or hearts- about 1″ diameter
tinfoil- to line stove bottom


Allow pie crust to warm up on counter for about 30 minutes prior to beginning

Place a sheet of tinfoil over the stove bottom to catch any drips and avoid producing a “smoked” apple pie….

Pre-heat oven as above.

Mix one table spoon flour and one tablespoon sugar, sprinkle over pie pan bottom as pictured. (Helps to avoid a soggy bottom. )

Carefully unroll one pie crust and line your pie plate.


The great apple debate:

Ok. we must go here, Thanksgiving or not. Let’s talk apples. My preference is for a fairly tart appley pie. I like my apples to hold up to baking, so I prefer Granny smith’s. (Which of course, is the correct apple to use..) However- you may prefer a slightly sweeter (and mushier)  pie- (AKA: an imperfect pie:P) If so- you may substitute your favorite baking apple.

My grandma swears by Jonathan’s, and  can’t deny the amazing-ness of her pies…….If you use a different apple, I suggest adding a tablespoon or so of lemon juice to the apples after peeling, coring slicing and increasing the flour added to apple filling by about 2 Tablespoons- do the same if your apples seem to be especially juicy. Or risk a runny pie.. which is still yummy but messy to cut and serve..) ) Still.. I vote: Granny Smith.

Anyway- Peel, core and slice apples. I slice and core with the pictured apple slicer/corer and then cut the slices in half, length-wise once more..( thinner sliced apples cook more evenly and quickly.)

Combine apples, 1 1/2 cups sugar, 1/4 cup flour, a pinch of salt, and around a teaspoon of cinnamon. (I pretty much sprinkle..until it looks right… sorry bout that:P)

Pile apples into lined pie plate. (This is a little like a game of apple Jenga. You need to stack them and place them in pretty closely for them to fit. This is a tall pie… however- if you fear stacking em… set aside the apples you can’t mom-up to add:)

Cut the table spoon of butter into pieces and scatter atop your apple slices. (everything’s better with butter:)

Carefully unroll your second pie crust and tuck those apples into their holiday bed. With fork, crimp the pie’s edges as shown.

Using the knife, trim excess crust. Set aside excess crust.

With pastry brush, brush top of pie with milk.

Take excess crust and roll out. Use cookie cutters to cut out a few decorations. Place on milk basted pie top.

Combine 1 Table spoon sugar and cinnamon- sprinkle over pie crust.

Insert knife into top pie crust, and cut a few ‘vent” holes for air to escape. (I like to make them decorative… it’s up to you)

Place pie on middle oven rack and bake 50-60 minutes, until golden brown and yumtastic.

Then: WAIT!

Do not cut pie for at least 30 minutes… allow the filling to “set up” a bit.. don’t worry- it will still be warm.

Serve with: vanilla ice cream, whipped cream or naked… you or the pie… yeah.. it’s that good:)