Jill's Apple Pie

This recipe is from my favorite desert cookbook 'More from Magnolia.' Everything that I have made from this book has been a serious crowd pleaser {especially the cupcakes}. So this recipe gives directions for the crust but making pie crust frankly just seems so iffy + if my Great Aunt Dorothy made pies with frozen crust then we can too{she would bring 8 different pies to Thanksgiving, all of which were filled with yummies that she harvested... she was amazing}. Any way my point is I skipped the 'crust' step and jumped to the filling.

filling ingredients:

3/4 cup sugar

2 tablespoons all-purpose flour

1/2 teaspoon cinnamon

1/8 teaspoon nutmeg

1/8 teaspoon salt

6 cups sliced tart green apples (preferably Granny Smith)

4 tablespoons (1/2 stick) unsalted butter, chilled and cut into small pieces

Place the sugar, flour, cinnamon, nutmeg, and salt in a large bowl. Add the apples and toss gently until the fruit is evenly coated.

Roll out one piece of dough (this is the very difficult part where you make sure you take your frozen Pillsbury dough out of the freezer two hours before {wink}). Transfer the fruit filling into the bottom crust, mounding it in the center. Dot with butter.

Roll out second piece of dough into top crust and trim to fit. Fold the 1/2 inch excess on the bottom crust over the top edge. Seal by crimping the edges together. Make several 1-inch steam slits in the center of the pie with the tip of a paring knife.

OR

Use your defrosted dough and roll it out to be cut out with a cookie cutter of your choice. If you are making one for a dinner party in the near future top with fall leaves or for a birthday party have fun with the birthday boy or girls initials or age.

Place the pie on a baking sheet and bake for 50 minutes.

Cool on a wire rack for at least 2 hours. Serve warm or at room temperature with a sweetened whipped cream, if desired.