- 55 mins
Ingredients
- 3/4 cup plus 1 teaspoon sugar, divided
- 1 1/8 teaspoons ground cinnamon, divided
- 8 baking apples, peeled, cored and quartered
- 2 tablespoons all-purpose flour
- 1 tablespoon plus 2 teaspoons butter, softened
- 1 teaspoon lemon juice
- 1 (15-ounce) package refrigerated pie crust
Preparation
Step 1
Preheat oven to 425 degrees. In small bowl, combine 1 teaspoon sugar and 1/8 teaspoon cinnamon; mix well and set aside.
In large bowl, combine apples, flour, 1 tablespoon butter, lemon juice, remaining 3/4 cup sugar, and 1 teaspoon cinnamon; toss to coat apples well.
Unfold 1 pie crust and place in 9-inch pie plate, pressing crust firmly against plate. Pour apple mixture into crust then place remaining pie crust over mixture. Trim and pinch edges together to seal, fluting if desired. Using sharp knife, cut four 1-inch slits in top.
Melt remaining 2 teaspoons butter and brush over top of crust then sprinkle with sugar mixture.
Bake on baking sheet 45 to 50 minutes, or until crust is golden.
Notes:
Baking pie on baking sheet minimizes oven cleanup if the pie should happen to bubble up out of crust.