Thanksgiving calls for apple pie and that is just what we did with a bag of the frozen apples from the apple orchard this year. It was so good!

Here’s a link to how we froze the apple pie filling in the fall.

Preheat the oven to 425

We used the Pillsbury pie crusts and let them sit on the counter for the 10-15 recommended minutes before unrolling. Maybe one day I’ll make the pie crust by hand… but that wasn’t this day.

Place 1 pie crust in the bottom of an ungreased 9 inch pie pan and gently press in to fit the sides.

Add 1 tablespoon of cornstarch to the thawed apple mixture and gently stir to combine. I removed a little extra liquid.

Pour the apples into the bottom pie crust, add a few tablespoons of diced unsalted butter and place the top layer crust over the apples and butter.

Use a knife to make a few slits into the top crust and/or cut out fun shapes using small cookie cutters.

Bake for 20 minutes uncovered and then add foil around the outside edges to help prevent the top from burning.

Bake another 20-25 minutes until the crust is lightly browned and the apples are tender.

Cool on a baking rake for at least a couple hours before serving. We made our pie the day before Thanksgiving, so it was one less thing for the big cooking day.

Our middle kiddo LOVED this pie! We’re going to do a peach pie for Christmas. ❤

Hope you’re having a great day. Thanks for stopping by.