No-Peel Apple Pie
How easy can pie get and still be glorious? Skip peeling the apples and use refrigerated pie crusts in a clever, simple recipe for fresh-baked pie.
Prep Time:
25 mins
Total Time:
1 hr 25 mins
Servings:
6 to 8 servings
Ingredients
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1 15-ounce package folded refrigerated unbaked pie crust (2 crusts)
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6 large apples
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1/2 cup water
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2 tablespoons lemon juice
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1/2 cup sugar
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2 tablespoons all-purpose flour
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1-1/2 teaspoons apple pie spice
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Whipping cream or milk
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Coarse and/or granulated sugar
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Whipped cream (optional)
Directions
1.
Let pie crusts stand at room temperature according to package directions. Meanwhile, core and slice unpeeled apples (you should have 8 cups). In a large mixing bowl combine apples with water and lemon juice; toss to coat.
2.
For filling, in a large mixing bowl stir together 1/2 cup sugar, flour, and spice. Drain apples well; add to sugar mixture and toss gently to coat. Set aside.
3.
Unfold one pie crust. Place on a lightly floured surface. Unfold the second crust and place on top of the first. Roll the two crusts together from center to edge into a 14-inch circle. Ease the pastry into a 9-inch pie plate, letting crust hang over the edge.
4.
Spoon apple filling into the pastry-lined pie plate. Fold the pastry up and over the filling, pleating the pastry to fit. Brush crust with whipping cream or milk. Sprinkle the pie with coarse and/or granulated sugar. Cover the edge of the pie with foil to prevent overbrowning.
5.
Bake in a 375 degree F oven for 30 minutes. Remove foil. Bake about 30 minutes more or until crust is golden. Cool slightly on a wire rack before serving. Serve pie while warm with whipped cream, if desired. Makes 6 to 8 servings.
Nutrition information
Calories 365, Total Fat 15 g, Saturated Fat 7 g, Cholesterol 13 mg, Sodium 202 mg, Carbohydrate 56 g, Fiber 3 g, Protein 1 g. Daily Values: Vitamin A 1%, Vitamin C 11%, Calcium 2%, Iron 3%.
Percent Daily Values are based on a 2,000 calorie diet
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Recommended Recipe:
Classic Apple Pie
For best results, bake this pie at least a few hours before you plan to cut into it; otherwise, the filling may be soupy. With time, the fruit reabsorbs the juices, and the pie will cut like a charm. A pastry cloth and a rolling pin stocking, or sleeve, are simple tools that make it easier to roll out the dough.
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