Bring the Apple Pie

In the heart of our family gatherings, Elle, with her culinary creativity, single-handedly introduced a delectable twist to our traditions. Apple pie, a dessert that had been notably absent from our table due to Mom's aversion to cinnamon, became a newfound delight. Elle, undeterred by the challenge, embarked on a mission to create an apple pie recipe that would not only meet Mom's approval but also captivate the taste buds of everyone fortunate enough to indulge.

Elle's apple pie became more than just a dessert; it evolved into an unwritten tradition, a symbol of innovation and the ability to bridge culinary preferences. Whenever the question arose – "What should I bring?" – the unanimous response became, "Bring the Apple Pie!" It was a testament to Elle's culinary prowess and the harmonious blend of flavors she crafted within the confines of that familiar Pillsbury™ refrigerated Pie Crust.

In the realm of preparation, Elle's apple pie journey unfolded with an air of excitement. A bowl, generously filled with a combination of Granny Smith and McIntosh apples, became the canvas for a flavorful masterpiece. Tossed together with lemon juice, sugar, and flour, the apple mixture transformed into a tantalizing filling that promised a symphony of tastes with each bite.

To ensure that every element of the pie was a harmonious melody, Elle masterfully wielded Crisco to grease the pie plate. With precision, one of the Pillsbury™ pie crusts gracefully settled into the plate, providing a foundation for the abundance of apple goodness that was to follow.

As the tossed apple mixture nestled into the crust, slices of butter were strategically placed to add a rich and decadent touch. The second pie crust, with its unmistakable Pillsbury™ touch, completed the masterpiece. Elle, demonstrating her finesse, trimmed the edges, sealed it with care, and fashioned five delicate steam vents on the top crust – an artful touch that allowed the pie to breathe and bubble to perfection.

The journey reached its climax as the pie plate, cradling its soon-to-be-celebrated creation, found its place on a cookie sheet, occupying the bottom rack of the oven. The magical alchemy unfolded as the oven embraced the pie, baking it at 400º for an initial burst of heat, followed by a reduction to 350º for the final crescendo.

The anticipation in the kitchen was palpable as the pie emerged, its crust golden and the aroma permeating the air. Elle's apple pie, a manifestation of innovation and culinary finesse, begged for patience as it cooled for an hour or two. The result was not just a dessert; it was a masterpiece that transcended the boundaries of tradition, proving that sometimes a little experimentation can create a delightful symphony of flavors that resonate across generations.

Bring the Apple Pie

Servings: 6-8

Prep time: 30 MinCook time: 1 HourTotal time: 1 H & 30 M

Our Mom was not a fan of cinnamon, so apple pie was never a thing in our home. Until Elle decided to experiment and create an apple pie recipe that would meet Mom’s approval and everybody else’s, for that matter, it soon became an unwritten tradition that whenever Elle would ask – what should I bring? The answer has always been – Bring the Apple Pie!

Ingredients

One box of Pillsbury™ refrigerated Pie Crust with two crusts.
4-5 Large Apples – a combination of Granny Smith and McIntosh - cored, peeled and sliced
Juice of ½ a medium lemon
2/3 cups granulated sugar
1 tablespoon all-purpose flour
3 tablespoons unsalted butter – cut into slices
Crisco

Instructions

Preheat the oven to 400º. In a good size bowl, toss together the apples, lemon juice, sugar and flour.
Grease a 9-inch pie plate with Crisco and place one of the pie crusts in plate.
Place the tossed apples mix into the pie crust and speckle the slice of butter on top.
Place the other pie crust on top of the apple mix.
Trim the edges, seal it down and make 5 steam vents on the top crust.
Place the pie plate on top a cookie sheet and put on bottom rack of oven.
Bake for 30 minutes at 400 º. Reduce the temperature to 350 º and bake for another 25-30 minutes or until the crust looks ready.
Let the pie cool for about an hour or two before serving.