My husband had a pot-luck lunch at work (I swear that guy has more pot-luck lunches than anyone else I’ve ever met) anyways, he asked me to make an apple pie for it. I picked up the Pillsbury pie crust box and found this recipe on the other side. I tried it out and had my husband take it to work for reviews before I shared it with you. It got rave reviews so here you go.
1 Box Pillsbury refrigerated pie crust – softened to room temperature
6 medium apples – peeled and thinly sliced
3/4 cup sugar
2 Tbs all purpose flour
3/4 tsp ground cinnamon
1/4 tsp salt
1/8 tsp ground nutmeg
1/3 cup caramel ice cream topping
2-4 Tbs pecans
Preheat oven to 425 degrees F. Place 1 pie crust in an ungreased 9-inch pie pan/pie plate. Press firmly against the side and bottom.
Peel and slice apples and place in a large bowl. Mix together flour, cinnamon, nutmeg and salt. Place that on top of the apples and mix thoroughly.
Gently spoon apple filling mixture into crust-lined pie plate. Top with the second crust. Press firmly around the edges and imprint with fork (optional). Cut off any excess pie crust. Cut slits in the top of the pie crust.
Cover the edges of the pie crust with foil. Place pie in the oven for 40 – 45 minutes. After 20 minutes take the foil off the pie and allow to bake for the rest of the time.
Immediately after taking the pie out of the oven, drizzle caramel all over the top of the pie. Then top with the pecans and allow to cool.
Two cans (21oz each) of apple pie filling can be substituted for the apple filling.