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Recipe: Classic Apple Pie (McCormick Apple Pie Spice recipe)

Desserts - Pies and Tarts
CLASSIC APPLE PIE


1 (15 ounce) package refrigerated pie crusts
1 cup sugar
1/4 cup flour
1 1/2 teaspoons McCormick Apple Pie Spice
8 cups thinly sliced peeled Granny Smith apples*
1 tablespoon butter

Preheat oven to 400 degrees F. Prepare pie crusts as directed on package for two-crust pie using 9-inch pie plate.

Mix sugar, flour and apple pie spice in small bowl. Sprinkle over apples in large bowl; toss to coat well. Spoon into pastry-lined pie plate. Dot with butter. Top with second pie crust. Seal and flute edge. Cut small slits in top crust. Brush crust with beaten egg and sprinkle with additional sugar, if desired.

Bake 45 to 50 minutes or until crust is golden brown and filling is bubbly (after 15 to 20 minutes of baking, cover edge of crust with strips of foil to prevent excessive browning). Cool on wire rack.

*We recommend using Granny Smith apples. However, if you like a sweeter pie, use Jonathan, MacIntosh, Stayman-Winesap, or Jonagold cooking apples.

Makes 1 (9-inch) pie, 8 servings
Adapted from source: McCormick
MsgID: 0226358
Shared by: Betsy at Recipelink.com
Board: All Baking at Recipelink.com
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More recipes:
Homemade Apple Pie Spice

Mom's Apple Pie
"This pie is best eaten (with a scoop of vanilla ice cream) the day after baking it, when the juices have had time to thicken properly." - From: Martha's American Food
"Inspired by the way some Italian chefs serve a square of fresh pasta over a filling, I fill a lasagna pan with a deep layer of apples, cut the crust into squares, and set these on top of the fruit." - From: AICR
"This combination made for a delicious pie whose filling is tinged a gorgeous light blue." - From: Apple Pie Perfect
"First, we fry up thick apple rings. The rings go into a prebaked pie shell, but you'll find that once you pour on the custard, they will rise to the top of the pie, where they will stay and form an attractive circle pattern." - Apple Pie Perfect
"Fresh, juicy apple slices in a buttery cinnamon sauce thickened with corn starch." - From: Karo Corn Syrup

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