Prep Time 30m
Cook Time 60m
Ready Time 120m
Yield 8 servings

  • 4 to 5 cups peeled, cored, sliced Red Rome, Rome Beauty, or Jonathan apples (about 1 2/3 pounds or 4 to 5 medium)
  • 1/2 cup apple juice or apple pear juice blend
  • 1/2 cup water
  • 2 tablespoons honey
  • 1 to 1 1/4 cups sugar, divided
  • 2 tablespoons cornstarch
  • OR 3 to 4 tablespoons Pillsbury BEST® All Purpose Flour
  • 1/2 teaspoon ground cinnamon
  • 1/8 teaspoon apple pie spice
  • 1/8 teaspoon salt
  • 3/4 cup reserved liquid from cooking apples
  • 1 tablespoon butter
  • Half-and-half
  • Sugar
Preparation Directions
  • Step 1Prepare recipe for double crust pie. Roll out dough for bottom crust. Place in 9-inch pie plate. Press to fit without stretching dough. Trim even with pie plate. Do not bake.
  • Step 2Heat oven to 425°F.
  • Step 3Combine apples, juice and water in large saucepan; bring to a boil. Stir in honey and 1⁄4 cup sugar. Cover. Reduce heat to simmer.
  • Step 4Cook 10 to 15 minutes or until apples are tender. Drain apples, reserving 3/4 cup liquid; set aside. In same saucepan, combine remaining 3⁄4 to 1 cup sugar, cornstarch, cinnamon, apple pie spice and salt; add reserved 3⁄4 cup liquid. Cook and stir on medium heat until mixture begins to thicken. Stir in butter and apples.
  • Step 5Cool slightly before pouring into unbaked pie crust. Moisten pastry edge with water. Roll out top crust; lift onto filled pie. Trim 1⁄2 inch beyond edge of pie plate. Fold top edge under bottom crust. Flute. Cut slits in top to allow steam to escape.
  • Step 6Brush pie crust with half-and-half. Sprinkle with sugar.
  • Step 7Bake 10 minutes. Cover edge with foil, if necessary, to prevent overbrowning.
  • Step 8Reduce oven temperature to 350°F. Bake 45 to 60 minutes or until filling is bubbly and crust is golden brown. Cool. Serve barely warm or at room temperature.
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