As easy as pie

19 May 2016
POSTED BY Y Magazine

A delicious pie teeming with fresh fruit of the season is a perfect summer dessert and easy to make from scratch.

From family dinners to impromptu picnics, enjoy some sumptuous seasonal fruit in the traditional way

With a variety of gorgeous fresh fruit at our fingertips in Oman, why not whip up a fabulous fruit pie or tart to surprise family or friends?

To save time, start with Pillsbury Refrigerated Pie Crusts for a flaky, tender base. Just unroll it into your favourite baking tray or tart pan, spoon in a delicious fruit filling, bake and enjoy. Pillsbury has updated the packaging with a fresh, contemporary look, and features a recipe for the perfect apple pie. For more delicious recipes, visit

Crusts that aren’t cursed

When making a top crust for pies, these tips can help you make them look extra-special:

Glossy Upper Crust: Brush the dough with slightly beaten egg white (if desired, sprinkle with sugar, too) before baking.

Sweet Glazed Top: Brush the top pastry with a small amount of water, and sprinkle with granulated or coarse sugar before baking.

Pretty Cutouts: Cut shapes from the top crust with a canapé cutter or a knife before placing the top crust over the filling. With water or beaten egg, moisten the back of each cutout and set the design, moistened side down, on the crust.

* Family Features

Recipe: Perfect Apple Pie


8 servings
Prep time: 30 minutes
Ready in: 3 hours



  • 6 box (400g approx.) Pillsbury refrigerated pie crusts, softened as directed on box


  • 6 cups thinly sliced, peeled apples (6 medium)
  • 3/4 cup sugar
  • 2 tbsp all-purpose flour
  • 3/4 tsp ground cinnamon
  • 1/4 tsp salt
  • 1/8 tsp ground nutmeg
  • 1 tbsp lemon juice


  • Heat oven to 220°C. Place one pie crust in an ungreased 22cm glass pie plate. Press firmly against the side and bottom.
  • In a large bowl, gently mix the filling ingredients, and spoon into a crust-lined pie plate. Top with  a second crust. Wrap the excess top crust under the bottom crust edge, pressing the edges together to seal. Cut slits or shapes in several places into the top crust. 
  • Bake for 40 to 45 minutes or until the apples are tender and the crust is golden brown. Cover the edge of the crust with 5cm to 8cm-wide strips of foil after the first 15 to 20 minutes of baking. This prevents excessive browning. Cool on a cooling rack for at least two hours before serving.

Tip: Two cans (600g approx.) of apple pie filling can be substituted for fresh fruit.

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