Today is 03/14/2016. While some people are celebrating mathematics on Pi Day, I’ve chosen to share my favorite #MSPI pie recipe with you!
When I began the MSPI journey, sugar was a major part of my diet (I know, I know… bad girl). Apple Pie was one of my favorite desserts so I was determined to come up with a recipe I could enjoy. At first, I spent hours making it from scratch. It was good, but it wasn’t worth all the trouble.
A few months later, I decided to try again and used store-bought ingredients. After “doctoring” it up a little bit, it was the same great taste with less work. Now, I want to share it with you! No dairy, soy, or eggs are used in this recipe. Give my MSPI apple pie a try and tell me what you think.
Photo Credit: Shelly C. Studio
1 package of Pillsbury Refrigerated Pie Crust
2 cans of Apple Pie filling (most brands are allergen free, but read the label to make sure)
1/2 cup of brown sugar
2 tablespoons of all-purpose flour
1 tablespoon of cinnamon
1 tablespoon of lemon juice
Pre-heat oven to 425 degrees.
Remove pie crusts from packaging and place one at the bottom of an ungreased 9-inch round pie pan. (I prefer glass but aluminum will work too).
Pour the apple pie filling, brown sugar, flour, cinnamon, and lemon juice in a bowl. Mix until all ingredients are combined. Pour the mixture into the pan and spread it evenly.
Cover the mixture with the second pie crust and press the edges together, removing excess edges as needed.
Bake on the middle rack of the oven for 50 minutes or until the top browns to your liking.
Remove from oven and let cool for 2 hours.
THIS RECIPE IS DEDICATED TO MY KICKSTARTER BACKER Alice quarterman OF MIDWAY, GA.