If you came here for a game review you're in the wrong place.
But if you wan't to know an awesome apple pie recipe you're in the right place


Crust:
- box (14.1 oz) refrigerated Pillsbury™ Pie Crusts (2 Count), softened as directed on box
Filling:
- 6 cups thinly sliced, peeled apples (6 medium)
- 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


Steps
1 - Heat oven to 425°F. Place 1 pie crust in ungreased 9-inch glass pie plate. Press firmly against side and bottom.

2 - In large bowl, gently mix filling ingredients; spoon into crust-lined pie plate. Top with second crust. Wrap excess top crust under bottom crust edge, pressing edges together to seal; flute. Cut slits or shapes in several places in top crust.

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

Tips:

Tip 1 - One package (12 oz) frozen Pillsbury™ Deep Dish Pie Crusts (2 Count) may be substituted for the refrigerated Pillsbury™ Pie Crusts in this recipe. Place cookie sheet on oven rack. Heat oven as directed. Prepare filling and follow directions on package for Two-Crust Filled Pie.

Tip 2 - The flour tossed with the fresh apples turns their juices into a thickened, spiced sauce during baking. Mix it with the sugar and spices before tossing the mixture with the apples.

Tip 3 - Two (21-oz.) cans of more fruit apple pie filling can be used if you’re short on time.

Tip 4 - Let your apple pie cool for at least 2 hours before cutting into it. The filling will thicken as it cools, making it easier to slice.

Tip 5 - To make Caramel-Pecan Apple Pie: right after removing the pie from the oven, drizzle with 1/3 cup caramel ice cream topping. Sprinkle with 2 to 4 tablespoons chopped pecans.

Tip 6 - To freeze Baked Pie: Assemble and bake pie as directed in recipe. Cool completely. Wrap pie tightly with plastic wrap. Place pie in a 2-gallon freezer storage bag; seal. Freeze up to 4 months. Thaw frozen baked pie unwrapped at room temperature or unwrap and thaw at room temperature 1 hour, then heat in 375°F oven 35 to 40 minutes or until warm.

If you came here for a game review you're in the wrong place. But if you wan't to know an awesome apple pie recipe you're in the right place Crust: - box (14.1 oz) refrigerated Pillsbury™ Pie Crusts (2 Count), softened as directed on box Filling: - 6 cups thinly sliced, peeled apples (6 medium) - 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 Steps 1 - Heat oven to 425°F. Place 1 pie crust in ungreased 9-inch glass pie plate. Press firmly against side and bottom. 2 - In large bowl, gently mix filling ingredients; spoon into crust-lined pie plate. Top with second crust. Wrap excess top crust under bottom crust edge, pressing edges together to seal; flute. Cut slits or shapes in several places in top crust. 3 - Bake 40 to 45 minutes or until apples are tender and crust is golden brown. Cover edge of crust with 2- to 3-inch wide strips of foil after first 15 to 20 minutes of baking to prevent excessive browning. Cool on cooling rack at least 2 hours before serving. Tips: Tip 1 - One package (12 oz) frozen Pillsbury™ Deep Dish Pie Crusts (2 Count) may be substituted for the refrigerated Pillsbury™ Pie Crusts in this recipe. Place cookie sheet on oven rack. Heat oven as directed. Prepare filling and follow directions on package for Two-Crust Filled Pie. Tip 2 - The flour tossed with the fresh apples turns their juices into a thickened, spiced sauce during baking. Mix it with the sugar and spices before tossing the mixture with the apples. Tip 3 - Two (21-oz.) cans of more fruit apple pie filling can be used if you’re short on time. Tip 4 - Let your apple pie cool for at least 2 hours before cutting into it. The filling will thicken as it cools, making it easier to slice. Tip 5 - To make Caramel-Pecan Apple Pie: right after removing the pie from the oven, drizzle with 1/3 cup caramel ice cream topping. Sprinkle with 2 to 4 tablespoons chopped pecans. Tip 6 - To freeze Baked Pie: Assemble and bake pie as directed in recipe. Cool completely. Wrap pie tightly with plastic wrap. Place pie in a 2-gallon freezer storage bag; seal. Freeze up to 4 months. Thaw frozen baked pie unwrapped at room temperature or unwrap and thaw at room temperature 1 hour, then heat in 375°F oven 35 to 40 minutes or until warm.