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.
Brie Goldman
If you prefer to leave the peels on when baking, this is theapple pie recipefor you.
Credit:Brie Goldman
Our recipe testers loved how easy this pie was to assemble thanks to just a couple shortcuts.
Purchased dough forms the crust while the filling comes together in just one bowl.
This no-peel apple pie is our favorite way to showcase sweet red apples.
Credit:Brie Goldman
Ingredients
1(15-oz.
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.
Credit:Brie Goldman
Drain apples well; add to sugar mixture and toss gently to coat.
Unfold one pie crust.
Place on a lightly floured surface.
Credit:Brie Goldman
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.
Credit:Brie Goldman
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.
Credit:Brie Goldman
Sprinkle the pie with coarse and/or granulated sugar.
Cover the edge of the pie with foil to prevent overbrowning.
Bake in a 375 degree F oven for 30 minutes.
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.
2,000 calories a day is used for general nutrition advice.
