Make sure to prep your apple pie filling first, then prep your pie crusts.

Tart, sweetened apples, with a bit of lemon juice and butter stirred in, are cooked on the stove until tender. Then they 're spooned over a wonderful cream cheese and vanilla pudding filling, and brushed with an apricot glaze. The best apples for baking keep their structure, which keeps the chunks of fruit from turning into bland pockets of apple mush after spending some time in the oven. I can whip up a quick dump-and-bake pasta dinner in minutes, or throw some ingredients in a slow cooker for a cozy pot roast, but when it comes to accurately measuring and weighing ingredients for a moist, fluffy cake…forget it.I don’t have the patience or the desire!

This will give the sliced apples time to release their juices. When spooning the filling into the apple pie, make sure to use a slotted spoon and leave as much juice as possible in the bowl that you used to prepared the filling. To make apple pie, you can make a two-crust pastry dough recipe from scratch, but you can also get a head start with a box of Pillsbury refrigerated pie crusts for a convenient, yet homemade-quality pie crust. Baking Tips For Classic Apple Pie. I’m definitely NOT a dessert baker.

If you are using a refrigerated crust, let the crust to stand at room temperature for about 15 minutes before unrolling.