- 1
Ingredients
- 1 In 2-quart saucepan, mix apples, brown sugar, 1 tablespoon of the water and the lemon juice. Cook over medium heat, stirring occasionally, until bubbly. Reduce heat to low; cover and cook 6 to 8 minutes, stirring occasionally, until apples are tender.
- 2 In small bowl, mix flour, granulated sugar and salt. Gradually stir into apple mixture, cooking and stirring until mixture thickens. Remove from heat; stir in butter and vanilla. Cool 15 minutes.
- 3 Meanwhile, heat oven to 375°F. Let pie crust pouch stand at room temperature for 15 minutes.
- 4 Remove pie crust from pouch; unroll crust on ungreased cookie sheet. Spoon cooled fruit mixture evenly onto half of crust to within 1/2 inch of edge.
- 5 In small bowl, beat egg and 1 tablespoon water; brush over edge of crust. Fold untopped half of crust over apple mixture; firmly press edge to seal. Flute edge; cut small slits in several places in top crust. Brush top with remaining egg mixture.
- 6 Bake 25 to 35 minutes or until crust is golden brown. Serve warm or cool.
Preparation
Step 1
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When you don't want to bake a big pie, make a four-serving foldover that's every bit as scrumptious!
In 2-quart saucepan, mix apples, brown sugar, 1 tablespoon of the water and the lemon juice. Cook over medium heat, stirring occasionally, until bubbly. Reduce heat to low; cover and cook 6 to 8 minutes, stirring occasionally, until apples are tender.
In small bowl, mix flour, granulated sugar and salt. Gradually stir into apple mixture, cooking and stirring until mixture thickens. Remove from heat; stir in butter and vanilla. Cool 15 minutes.
Meanwhile, heat oven to 375°F. Let pie crust pouch stand at room temperature for 15 minutes.
Remove pie crust from pouch; unroll crust on ungreased cookie sheet. Spoon cooled fruit mixture evenly onto half of crust to within 1/2 inch of edge.
In small bowl, beat egg and 1 tablespoon water; brush over edge of crust. Fold untopped half of crust over apple mixture; firmly press edge to seal. Flute edge; cut small slits in several places in top crust. Brush top with remaining egg mixture.
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Tart apples, such as Granny Smith or McIntosh, make flavorful pies. Braeburn or Gala apples provide good texture and a slightly sweeter flavor.
Absolutely delish!! I love baking and this recipe is so easy and fast to make. It's a keeper.
I've made this 4 times now. It's simple, quick and pretty much fool proof. I did increase the apples to 2 cups, omitted the vanilla and added 1/4 t. of cinnamon with a dash of nutmeg. I also sprinkled a little bit of cinnamon & sugar on top of crust. In one word "DELICIOUS".
Served warm with a scoop of ice cream or take on the way out the door to work it's great.
this is the simplist pie to make and delious too.
it's great when you know company are coming and your not sure what to serve. it's excellent.and easy
My mom always made a great apple pie;however, I was thinking of making this for Thanksgiving. Would I have to make this a few times in order to accomodate 10 people?
Wheaties
of people would make this recipe again.
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