2 pie recipes without making pie crust

Updated: Jun 7



The other day, I was asked by a woman if I had a recipe for a really easy pie. She had one requirement: could she buy a pie crust instead of making it?

Years ago, I searched for a good frozen pie crust. What sent me on this hunt was my fear of making my own homemade pie crust. The funny thing was that I’d never tried it but it just seemed way too complicated to attempt. Hence, buying frozen pie crust seemed like the perfect solution.

Oronoque Orchard homestyle pie crust is the one I found and really liked—that is, until I actually made my own and discovered not only how easy it is to make but also how good it is. If you’re not ready to try making your own pie crust, Oronoque Orchard is a good option.

Each package comes with two crusts, each in a foil pie plate. Thaw the crusts in your refrigerator for a few hours before using. Once they're partially thawed, separate the two crusts but keep them refrigerated. You can either make two pies or you can refreeze the pie crust, it is safe as long as you’ve kept it refrigerated.

Here are 2 versions of apple pie filling you can use to fill your crust.


Apple Pie version 1 This pie has a more traditional apple pie flavor.

Prep time: 20 minutes Total time: 1 hour 10 minutes Serves: 6 to 8 Preheat the oven 400º

Ingredients 6-8 Granny Smith apples; peel and core, cut into large chunks (you want them to be even in size) ½ cup sugar 2 tablespoons flour 1 teaspoon cinnamon

Directions

  1. In a large bowl mix the apples with the sugar, flour, and cinnamon; mix to combine well.

  2. Pour the mixture into the cold pie crust. (It is okay to leave the crust in foil plate.)

  3. Place pie on a baking sheet in the center of the oven and bake until the apples, when pierced with a knife, are tender and the filling is bubbly, 45 to 50 minutes.

  4. Remove and place on a wire rack to cool for 1 to 2 hours. Serve pie either warm or at room temperature.

  5. Optional: serve with vanilla ice cream.


Apple pie version 2 Due to the brown sugar and partially cooking the mixture before placing it into the crust, the filling has more of a delicious caramel flavor.

Prep time: 40 minutes Total time: 1 hour 30 minutes Serves: 6 to 8 Preheat the oven 400º Ingredients 6-8 Granny Smith apples; peel and core, cut into large even size chunks 2 tablespoons lemon 1 teaspoon vanilla ¼ cup packed dark brown sugar ¼ cup white sugar 2 tablespoons flour 2 tablespoons butter for the large sauté pan

Directions

  1. Place apples into a large bowl.

  2. Add the lemon juice and vanilla to coat the apples.

  3. Combine all the sugar and flour before adding it to the apples; mix well.

  4. In a large sauté pan over medium heat, melt the butter.

  5. Add the apple mixture to the pan; cook for 20 to 30 minutes letting the apples begin to brown. Keep stirring so they are well covered with the syrup that the sugar has now created.

  6. When the apples begin to soften, take them off the heat. Pour them into the cold pie crust.

  7. Place pie on a sheet pan in the upper third of the oven and bake until the filling is bubbling, 35 to 40 minutes.

  8. Remove from the oven and let cool on a wire rack; for 1 to 2 hours.

  9. Serve either warm or at room temperature.

  10. Optional: serve with vanilla ice cream.

These two pies are easy to make and delicious. They are perfect to make over the holidays and serve when guests come to dinner. Or bring them when you’re a guest at a dinner party.

 



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