It’s the fall season and that means there are plenty of seasonal fruits and vegetables we can’t wait to get our hands on. After all, it’s always fun to go apple or pumpkin picking with the grandkids.
But when you go out for these fall adventures, you may feel overwhelmed by the amount of produce you get. Fear not – there are actually plenty of ways you can incorporate some seasonal favorites into your dinner menu.
Nothing says fall dessert quite like apple pie. After you take your grandkids to the orchard, you’ll come home with a bag filled with the top ingredient of the season. The rest of the process is pretty simple, try this version from Pillsbury next time you feel like baking.
2 refrigerated pie crusts
6 cups peeled apples, sliced thinly
3/4 cup of sugar
2 tablespoons all-purpose flour
3/4 teaspoon ground cinnamon
1/4 teaspoon salt
1/8 teaspoon ground nutmeg
1 tablespoon lemon juice
Preheat the oven to 425.
Mix the apples, sugar, flour, cinnamon, salt, nutmeg and lemon juice in a large bowl and spoon onto one of the pie crusts in a nine-inch glass pan.
Place the second pie crust on top and press both pie crust edges together. Cut slits into the top pie crust and place in the oven, baking for 40 to 45 minutes or until the crust is golden brown.
Place on cooling rack for at least two hours before serving.