Failproof Apple Pie


  • 1 box Jiffy brand pie crust mix
  • ice water
  • 6 cups fresh peeled and sliced apples (slice thinly)
  • 1 cup sugar or Splenda
  • 3 Tbsp. white flour
  • 1 tsp. cinnamon (if desired)
  • 4 Tbsp. butter or margarine (if desired)
  • cinnamon/sugar mixture (if desired)
  • 1 egg white
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  • 9 or 10 inch deep dish pie plate


In large bowl, mix pie crust mix with ice cold water until holds together. Gently knead dough till smooth. (Do not OVERWORK dough, if you add too much water don't worry, just use more flour on your surface when rolling out). Divide in half and roll out on floured surface to 2 inches larger in size then pie plate diameter. Fold rolled out piecrust into 4ths and place into pie plate, letting extra hang over the sides. Roll out other half and fold into 4ths.

In large bowl, mix fruit, sugar, flour and spices until fruit is covered evenly. Pour into prepared pie crust. Drop butter or margarine by spoonful onto fruit mixture. Lay second half of pie crust over top. Push down gently on edges to seal. Turn excess pie crust under, making even with edge of pieplate. Seal by gently pinching edges all the way around.


Beat eggwhite in small bowl. Brush generously over top of pie crust. Make 8-10 small slits in top crust. Sprinkle with cinnamon/sugar mixture if desired.

Bake at 375 degrees F until crust is golden brown and filling is bubbly, about an hour. Let cool before serving.

Makes 8 generous servings.

Note: If you would prefer a Caramel Apple Pie, use brown sugar instead of white.


By Cheryl

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