Love the pie!

This weekend was full of love for the pie. We celebrated my sisters birthday on Saturday were my mom made a Lemon Pie. Man do I have a lot of practice before my meringue turns out like hers. Then on Saturday I made an apple pie. By far my favorite pie. This time I tried the pillsbury recipe. Well, one it saves time with the crust and two it is pretty hard not to mess up. I still can't get the pretty flute edges, but honestly it still tasted amazing. I sliced the apples with a thin mandolin. I like my apples nice a thin. So, I think that is key. Has anyone tried apple pie with a slice of cheese on top? It kinda scares me but it kinda sounds good. I usually just have a scoop of ice cream with mine.

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)

INGREDIENTS
Crust
1    box (15 oz) Pillsbury® refrigerated pie crusts, softened as directed on box
Filling*
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

DIRECTIONS
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.