Prep Time 25m
Cook Time 40m
Ready Time 125m
Yield 8 servings

  • 9 cups peeled, sliced apples (about 3 pounds or 9 medium)
  • 2/3 cup granulated sugar
  • 1/4 cup firmly packed light brown sugar
  • 3 tablespoons Pillsbury BEST™ All Purpose Flour
  • 1/2 teaspoon ground cinnamon
  • 1/2 teaspoon ground nutmeg
  • Pinch salt
  • 1 tablespoon butter
  • 1 egg white, lightly beaten
Preparation Directions
  • Step 1Prepare recipe for double crust pie, adding lemon peel to flour mixture. Roll out dough for bottom crust and place in 9-inch pie plate according to recipe directions. Heat oven to 425ºF.
  • Step 2Place apples in large bowl. Combine granulated sugar, brown sugar, flour, cinnamon, nutmeg and salt in small bowl. Toss with apples to coat. Spoon into unbaked pie crust. Dot with butter. Moisten pastry edge with water.
  • Step 3Roll out dough for top crust, place onto filled pie and finish edges according to pie crust recipe directions. Cut slits in top crust or prick with fork to vent steam.
  • Step 4Bake 40 minutes or until apples are tender and filling in center is bubbly. Cover edge with foil, if necessary, to prevent overbrowning. Cool to room temperature before serving.
  • Tip*delicious, Greening or Wellington apples, or a combination, are excellent in this pie.
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