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Combine all the filling ingredients in a large mixing bowl, tossing with your hands to coat the apples. Preheat the oven to 425°F. Add the filling to the prepared pie shell.
Fold both crusts up over the edge of the pie and pinch to seal. Cut four 3-inch-wide strips of foil and cover the edges of the pie. Cut a 8-inch piece of foil and loosely tent the top of the pie.
Bake the pie: Bake according to your apple pie recipe’s instructions, keeping an eye on the top crust. If it starts to brown too quickly, loosely cover the pie with foil or use a pie crust ...
Cut about five vents around the top of the pie to allow the steam to escape. Bake the pie in the lower third of the oven for 30 minutes. Then reduce the oven temperature to 350ºF, slip a baking sheet underneath the pie tin to catch any bubbling juices, and bake for another 30 to 45 minutes.
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The name says it all, this is quite simply our best classic apple pie recipe. It uses a mixture of different apples for the filling and produces a pie with a bold, aromatic filling inside a golden ...
Place pie in a brown paper grocery bag, folding over the end of the bag to secure; transfer to a baking sheet. Bake in preheated oven for 50 minutes to 1 hour. Carefully cut the bag with scissors ...
In a small bowl, combine the sugars, flour and spices; set aside. In a large bowl, toss apples with lemon juice. Add sugar mixture; toss to coat.