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Semi-Homemade Apple PIe


  • 1 Pillsbury pie crust
  • 5 c. Granny Smith apples peeled and chopped
  • 2 c. water
  • 3/4 c. sugar plus 2-3 Tbsp
  • 3/4 c. brown sugar
  • 1/4 c. cornstarch
  • 1 Tbsp lemon juice
  • 1 1/4 tsp. cinnamon
  • 1/4 tsp. nutmeg
  • 1/4 tsp. salt
  • 1 egg white


  • Place apples in a bowl and toss with lemon juice.
  • Place 3/4 c. sugar, 3/4 c. brown sugar, cornstarch, cinnamon, nutmeg, and salt in a pot. Stir in the water; bring to a boil. Boil for 2 minutes and keep stirring so it doesn’t scald.
  • Add the apples to the pot and stir till it comes to a boil. Reduce the heat to medium-low and simmer for 10 minutes; allow to cool completely.
  • Store apples in an airtight container and place in the refrigerator for at least 3 hours. (I like to make it the night before and store overnight to use the next day.)
  • Preheat oven to 400°.
  • Unroll one of the pie crusts and place in the bottom of a 9-inch pie pan. Cut off any excess dough.
  • Fill pie pan with pie filling and cover with the other pie crust. Press dough to the top of the pan to seal.
  • Cut five or six slits in the top of the dough. Brush with egg white and sprinkle 2-3 Tbsp sugar over the dough.
  • Bake for 15 minutes, then remove from oven and cover edges of the pie with strips of tinfoil 2-3 inches wide so it doesn’t brown too much. Bake 25-30 more minutes. Cool at least 2 hours before serving.
  • Serve with caramel topping and vanilla ice cream.