Semi Homemade Apple Pie

This recipe request is from my daughter Teri. This is a family favorite. It is great alone or served with vanilla ice cream


Semi Homemade Apple Pie

1 Package Pillsbury Pie Crust.

8 to 10 apples cored and sliced, leave the skin on. Use a tart & firm apple like Pippin or Granny Smith

1/2 cup of sugar

A Small Pinch of salt

1 Teaspoon of cinnamon

2 Tablespoons of flour

2 Tablespoons of sugar mixed with a few dashes of cinnamon (reserve)*

1 cookie sheet lined with foil

1 very deep pie pan 9 to 10 inches

For a glass or ceramic pie pan heat the oven to 325f for an aluminum pan heat the oven to 350f.

In a large bowl mix the apples, salt, cinnamon, flour and sugar until the apples are well coated. Use one pie crust to line the bottom of the pan, making sure that the crust is firmly in place. Fill the pie crust with the apple mixture. When you have reached the top of the pie crust, make a small mountain with the rest of the apples. Rinse your hands and get the pie crust edge wet, but not dripping. Carefully place the second pie crust on top and seal the edges by crimping the edges ( basically pressing the 2 pie crusts together.) Use any design you want for crimping, folding the excess dough into the crimping pattern. 

Make a small dime sized vent in the top of the pie along with 4 vent slits about 2 inches long. get the top of the pie crust damp and sprinkle with the reserved cinnamon sugar mix*.  Bake for 45 minutes. If the crust has not become golden cook a little longer until the crust has become golden.

Cool a minimum of 15 minutes before slicing. Serves between 4 and 10 people depending on the size of the slice.

* If you do not want that extra cinnamon flavor on the pie just use plain white or raw sugar for the dusting on top.