Perfect Apple Pie serves 8 From Make a Joyful Table
1 Pillsbury refrigerated unbaked 9 inch piecrust 1/2 cup + 1 tabl. pourable Sugar Twin (divided) 1 tabl. all purpose flour 1 1/2 tsp. apple pie spice 4 cups (8 small) cored, peeled and sliced tart cooking apples
Let piecrust sit at room temperature for 20 min., then cut piecrust in half on the folded line. Gently roll each half into a ball. Wipe counter with a wet cloth and place a sheet of waxed paper over damp spot. Place one of the balls on the waxed paper. Cover with another piece of waxed paper and roll out with a rolling pin. Carefully remove waxed paper on one side and place into an 8 inch pie plate. Remove the other piece of waxed paper. In a large bowl, combine 1/2 cup Sugar Twin, flour and apple pie spice. Add apples. Mix well to combine. Evenly arrange apple mixture in prepared piecrust. Repeat process of rolling out remaining pie crust half. Place on top of pie. Flute edges. Lightly spray top crust with butter flavored cooking spray and sprinkle remaining 1 tabl. Sugar Twin evenly over top. Make abut 8 slashes with a knife to allow steam to escape. Bake at 400 degrees for 45 - 50 min. or until crust is golden brown and apples are tender. Place pie plate on a wire rack and allow to cool. Cut into 8 servings.
HINT: Place a piece of uncooked elbow macaroni upright in center of pie to keep filling from cooking out of crust.
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