Sunday, November 29, 2009
Tuesday, November 10, 2009
Anyways, check out http://www.pillsbury.com/pie for great holiday pie ideas.They even have a tutorial which I totally should have watched first. It shows you just how to flute the edges.
Here's the recipe (http://www.pillsbury.com/Recipes/ShowRecipe.aspx?rid=11187)
1 box (15 oz) Pillsbury® refrigerated pie crusts, softened as directed on box
6 cups thinly sliced, peeled apples (6 medium) - i like McIntosh apples
3/4 cup sugar
2 tablespoons all-purpose flour
3/4 teaspoon ground cinnamon
1/4 teaspoon salt
1/8 teaspoon ground nutmeg
1 tablespoon lemon juice
1. Heat oven to 425°F. Place 1 pie crust in ungreased 9-inch glass pie plate. Press firmly against side and bottom.
2. In large bowl, gently mix filling ingredients; spoon into crust-lined pie plate. Top with second crust. Wrap excess top crust under bottom crust edge, pressing edges together to seal; flute. Cut slits or shapes in several places in top crust.
3. Bake 40 to 45 minutes or until apples are tender and crust is golden brown. Cover edge of crust with 2- to 3-inch wide strips of foil after first 15 to 20 minutes of baking to prevent excessive browning. Cool on cooling rack at least 2 hours before serving.