Make Every Day National Dessert Day with This Loaded Apple Pie

I love the fall with its changing leaves and pumpkin, cinnamon and apple scents. Another great fall perk is National Dessert Day on October 14th, which is arguably the best day of the year. I love celebrating this holiday by baking my favorite autumn dessert.  I love so many sweets, but there's always one dessert I turn to when I'm in desperate need of satisfying my cold weather sweet tooth—homemade apple pie.

I'm a well known sucker for fudgey brownies, s’mores, and dark chocolate desserts, but if I’m being honest an amazing slice of warm, homemade apple pie has my heart any and every day of the week. I'm well aware of the innovative and incredible tasting desserts that are out there in this world, but this classic dessert, especially after a long day of apple picking, never lets me down.

Although my homemade apple pies may not be Instagram-worthy, they definitely make me happy and I hope this recipe will make you happy as well.

All-American Apple Pie

• Prep Time:30 mins
• Cook Time:45 mins
• Total Time:1 hr 15 mins
• Servings:8
• Medium

Ingredients

• 1 box Pillsbury refrigerated pie crusts softened as directed on box
• 6 cups thinly sliced peeled apples
• 3/4 cup sugar
• 2 tablespoons all-purpose flour
• 3/4 teaspoon ground cinnamon
• 1/4 teaspoon salt
• 1/8 teaspoon ground nutmeg
• 1 tablespoon lemon juice

• Step 1

  Heat oven to 425°F. Place 1 Pillsbury refrigerated pie crust into an un-greased 9-inch glass pie plate. Press firmly against side and bottom. Cut some slits in the bottom of the pie crust.

  

• Step 2

  Slice apples thinly and add to a large bowl. In the same large bowl, gently mix filling ingredients. Spoon filling into crust-lined pie plate.

  

• Step 3

  Top with second crust. Wrap excess top crust under bottom crust edge, pressing edges together to seal. Cut slits in several places in top crust.

  

• Step 4

  Bake 40 to 45 minutes or until apples are tender and crust is golden brown. Be sure to cover the edge of crust with 2- to 3-inch wide strips of foil after the first 15 to 20 minutes of baking to prevent excessive browning. Cool on cooling rack at least 2 hours before serving.