Autumn Apple Pie. This two-crust pie is filled to the brim with an apple-cinnamon filling dotted with dried cranberries. Autumn Apple Pie. this link is to an external site that may or may not meet accessibility guidelines. Autumn Apple Pie Cocktail. this link is to an external site that may or may not meet accessibility guidelines.

Check out our easy to follow Autumn Apple Pie recipe including ingredients, tools and step-by-step instructions. Everyone loves apple pie, and it's simple to make when you use refrigerated pie crust. Cream cheese until light and fluffy. You can cook Autumn Apple Pie using 13 ingredients and 11 steps. Here is how you cook that.

Ingredients of Autumn Apple Pie

1. It's 1 packages of ready to use refrigerated pie crust (2-9" pie crusts in each pkg) (not frozen).
2. It's of filling ingredients.
3. Prepare 10 small of granny smith apples.
4. You need 1/2 cup of sugar.
5. You need 1 medium of half of lemon for juice.
6. Prepare 1 1/2 tsp of ground cinnamon.
7. It's 1 1/2 tsp of freshly grated nutmeg.
8. Prepare 1/4 tsp of salt.
9. It's 3 tbsp of flour.
10. It's of topping ingredients.
11. You need 1 of egg, beaten.
12. Prepare 1 dash of sugar to sprinkle on top.
13. It's 1 of aluminum foil.

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Autumn Apple Pie instructions

1. Preheat oven to 425º..
2. Set and roll out refrigerated pie crusts to come to room temperature so they're easier to work with..
3. Peel, core and slice apples into a large mixing bowl..
4. In the large bowl combine all filling ingredients and mix well. Set aside..
5. Roll out 1 crust for the bottom to fit a 9" pie pan. Make sure to have a little dough in excess around the edges in order to seal the top crust..
6. Spoon the pie filling onto the bottom of the crust..
7. Roll out second pie crust and put over top of pie filling and tuck the edges in to seal. Flute the edges for a more decorative look using your fingers or a fork to seal..
8. Cut slits on the top of the pie in order to vent steam while baking. I used an apple dough cutout for mine but a couple of slits will do just fine..
9. Brush beaten egg over the pie and sprinkle with a dash of sugar..
10. Cover outter crust edges and the whole pie with aluminium foil for first 30 minutes of baking..
11. Remove the foil after 30 minutes and continue until apples are tender and the top of pie is golden brown. Cool and enjoy!.

Two autumn standards—pumpkin and apple—are joined together in this delightful pie. I used a rolled out pie crust and topped the pie. Cut some slits on the top of the crust. The best apple varieties for Tsvetaeva apple pie are Antonovka or Bogatyr, which can be picked in late autumn. These apples have a slightly sour taste, which goes so well with the thin shortcrust pastry.