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Fresh Apple Pie

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By Betty Crocker Kitchens
Updated May 18, 2022
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There’s nothing better than the smell of the fresh apple pie baking in the oven. It signifies the start of cozy fall days, and it’s the ultimate dessert to kick off the season. This recipe uses Betty’s pie crust mix so you can skip chilling your pastry dough and get right to the baking part—meaning less time waiting around for pie and more time eating it! Apple pie is best served warm with a big scoop of vanilla ice cream on top.

More About This Recipe

  • It might just be the most iconic pie of all time: apple pie wears the crown as the king of Americana and the ultimate dessert to kick off the fall baking season. In this recipe, a buttery crust holds a bounty of sliced apples that add a fresh flavor no pre-made filling can match. The apples are spiced with cinnamon, nutmeg and sugar for just the right note of cozy sweetness and the whole thing gets topped with a pretty and easy-to-achieve lattice crust. Even if it’s your first time making apple pie , follow our recipe and you’ll be baking a masterpiece in no time.

Fresh Apple Pie

  • Prep Time 35 min
  • Total 1 hr 10 min
  • Servings 8
  • Ingredients 10
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Ingredients

  • 1 box (11 oz) Betty Crocker™ Pie Crust Mix
  • 1/3 cup cold water
  • 1/2 cup sugar
  • 1/2 cup Gold Medal™ all-purpose flour
  • 1/2 teaspoon ground cinnamon
  • 1/4 teaspoon ground nutmeg
  • 5 cups thinly sliced peeled apples (3 large)
  • 1 tablespoon butter or margarine
  • Milk
  • Additional sugar
Make With
Gold Medal Flour

Instructions

  • Step 
    1
    Heat oven to 425°F. Make pie crust mix as directed for 9-Inch Two-Crust Pie, using 1/3 cup cold water--except trim overhanging edge of bottom pastry 1 inch from rim of plate.
  • Step 
    2
    Stir together 1/2 cup sugar, the flour, cinnamon and nutmeg in large bowl. Add apples; toss. Spoon into pastry-lined pie plate. Dot with butter.
  • Step 
    3
    Roll remaining pastry; cut into 10 strips, each about 1/2 inch wide. Place 5 strips across filling in pie plate. Weave a cross-strip through by first folding back every other strip of the first 5 strips. Continue weaving, folding back alternate strips before adding each cross-strip, until lattice is complete. Trim ends. Fold trimmed edge of bottom crust over ends of strips, building up a high edge. Seal and flute. Brush lightly with milk; sprinkle lightly with additional sugar.
  • Step 
    4
    Bake 30 to 35 minutes or until crust is golden brown and juice is bubbly.

Nutrition

320 Calories
14 g Total Fat
3 g Protein
46 g Total Carbohydrate

Nutrition Facts

Serving Size: 1 Serving
Calories
320
Calories from Fat
125
Total Fat
14 g
Saturated Fat
4 g
Cholesterol
5 mg
Sodium
300 mg
Potassium
110 mg
Total Carbohydrate
46 g
Dietary Fiber
2 g
Protein
3 g
% Daily Value*:
Vitamin A
2%
2%
Vitamin C
2%
2%
Calcium
2%
2%
Iron
6%
6%
Exchanges:
1 Starch; 2 Fruit; 2 1/2 Fat;
*Percent Daily Values are based on a 2,000 calorie diet.

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