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Dessert

Double Crust Apple Pie

Take your pie shells to the next level with this take on an all-American classic.

  • General Mills
  • Minneapolis, MN
Email article

PillsburyTM 9-inch preformed pie shells, made with lard or vegetable shortening, offer a tender shortbread-like texture in a metal tin with a specially designed slope and lip to increase dough stability and minimize breakage. The neutral flavor works well for both sweet and savory pies.

Ingredients

Directions

  1. Heat a standard oven to 425 degrees (or a convection oven to 375 degrees).  
  2. In a large bowl, gently mix filling ingredients.
  3. Lightly thaw one pie shell and dock with fork around sides and bottom of crust.
  4. Place filling into pie shell and set aside.

For the Top Crust

  1. While the second shell is still frozen, prepare top crust by removing the crimp from second shell with sharp knife.
  2. Remove uncrimped frozen shell from pan and center upside down on top of filled pie. Let thaw 10 to 20 minutes then crimp edges together.
  3. Cut 2 to 3 slits in top crust.

To Bake

  1. Place pie on sheet pan for stability and bake 40-45 minutes or until apples are tender and crust is golden brown. (If oven runs hot and edges are browning too fast, cover edge crust with 2 to 3-inch wide strips of foil after first 15-20 minutes of baking to prevent excessive browning).
  2. Cool on cooling rack at least 2 hours before serving.
Double Crust Apple Pie
Email article

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