AuthorcarliemarieCategoryRecipes, Winter RecipesPreheat oven to 425 degrees. Take out Pillsbury Pie Crust from refrigerator.
Peel all 7 apples. Cut around the core. Dispose of peelings and core. Thinly slice apples and place into large bowl.
Add sugar, flour, vanilla, salt, lemon, and apple pie spice. Gently mix together until completely combined.
Once filling is prepared, press one of the pie crust into the bottom of a glass pie pan. Flute the edges.
Spoon prepared apple pie filling into crust, not allowing the excess liquid to be added. Sprinkle cinnamon chips across the top.
Either place entire pie dough on top, pressing edges together and cutting circles (or desired shapes) in the middle OR cut pie crust into 1 inch sections, then weave them across the top of the pie. Tuck edges in, pressing together.
Brush beaten egg across top of crust. Sprinkle with sugar.
Bake in oven for 20 minutes. Remove and cover crusts with aluminum foil. Place back in oven for 15-20 minutes or until crust is golden brown. Let rest for 4-6 hours before cutting into.
Ingredients
Directions
Preheat oven to 425 degrees. Take out Pillsbury Pie Crust from refrigerator.
Peel all 7 apples. Cut around the core. Dispose of peelings and core. Thinly slice apples and place into large bowl.
Add sugar, flour, vanilla, salt, lemon, and apple pie spice. Gently mix together until completely combined.
Once filling is prepared, press one of the pie crust into the bottom of a glass pie pan. Flute the edges.
Spoon prepared apple pie filling into crust, not allowing the excess liquid to be added. Sprinkle cinnamon chips across the top.
Either place entire pie dough on top, pressing edges together and cutting circles (or desired shapes) in the middle OR cut pie crust into 1 inch sections, then weave them across the top of the pie. Tuck edges in, pressing together.
Brush beaten egg across top of crust. Sprinkle with sugar.
Bake in oven for 20 minutes. Remove and cover crusts with aluminum foil. Place back in oven for 15-20 minutes or until crust is golden brown. Let rest for 4-6 hours before cutting into.
