INSTRUCTIONS FOR DIY PIE IN THE BOX- ( To learn how to make the crust, verses an already made crust visit the video “ How to make a Grandma Ruth’s Pie” https://app.kittch.com/streams/view/82f8709c-f7d4-4874-86f9-398ae57172f6)

Prep Time: 30 min Cook Time: Approx. 45-60 min

Ingredient Checklist • Green Apples • Pie crust in tin • Crumble • Sugar • Cornstarch • Cinnamon + nutmeg • Vanilla • Lemon

Step 1: Preheat

Preheat oven to 400°.  Make sure your pie is 6 inches from the heat source within your oven (you may have to readjust your racks).

Step 2: Unwrap

Take pie crust tin out of the packaging and place on a cookie sheet. *Put into fridge or freezer until ready to bake.

Pro Tip: If you do not have a cookie sheet to bake the pie on, we recommend placing 4 pieces of tin foil on the rack to help catch any overflowing juices from the pie. Trust us, it’s one less thing to clean up later.

Step 3: pre-bake (blind bake) & Cool

Bake the pie crust for 7 minutes at 400° — because nobody likes a soggy bottom!

*This step is not meant to fully bake the pie crust, but to dry out the dough before adding the filling.

Take pie crust tin out of the oven. Let it cool as you prepare the filling.

Step 4: Peel and Slice

Cut peeled apples into approximately ¼ inch slices. Place apple slices into a large bowl.

Pro Tip: For an easy peeling process use the Grandma Ruth’s Apple Peeler & Corer, available on grandmaruthpies.com.

Step 5: Mix & fill

Mix pre-measured ingredients into bowl of apples (cinnamon, nutmeg, sugar, cornstarch, and vanilla). Squeeze ½ a lemon on top (make sure to remove the seeds). Mix with a spoon or your hands. Fill the cooled pie crust with apple mixture. Make sure to use every last drop of the juicy mixture!

Pro Tip: To ensure the perfect pie, only add the dry ingredients to the bowl of apples when you are ready to place your pie in the oven. Once the apples and sugar come into contact they begin to produce excess juices. It is important to transfer the mixture immediately into the pre-baked pie crust to avoid a soggy pie.

Pro Tip: For best results, do not overcrowd your pie crust with apples. Remove pieces as needed so that they fit comfortably inside. No apple is the same which is why we include 5 in your DIY Pie in the Box kit—use as many as you see fit. The more the better as they will bake down in the oven!

Step 6: Top it off

Evenly distribute the red bag of Grandma Ruth’s Crumble over the top of the pie filling.

*The crumble acts as the top crust of the pie so make sure that the apples are entirely covered.

Don’t be afraid to use your hands to press the crumble into the filling. (Feel free to use the entire packet, or not.)

Step 7: Cover the crust

To ensure that the pie crust does not burn, gently crimp aluminum foil strips to cover the edges of the pie crust. Do not manipulate the crust too much as it will break.

Pro Tip: Towards the end of baking, we recommend checking on the crust (gently remove the foil strips) to ensure that it is turning a beautiful golden color.

Place pie on the cookie sheet from Step 2 and bake for 20 minutes at 400º. After 20 mins, turn down oven temperature to 375 degrees and continue to bake for 40 minutes. Time may vary depending on oven. Pie should be 6 inches from heat source.

Step 9: Crust & Crumble Check

Halfway through baking (around 20 minutes), without removing the pie from the oven, gently remove the foil strips from the edges. Place a larger piece of foil loosely over the entire pie to prevent the crust and crumble from burning.

Step 10: Final Check, Cool & Serve

Pierce the center of the pie with a fork to make sure the apples are tender. Fork should easily slide down through the apples to the bottom of the pie without force. If the fork does not reach the bottom, continue to bake in 6-minute increments until ready.

Remove pie from the oven and let pie cool for about 1 hour before slicing. Serve and enjoy!

Oven Disclaimer: Depending on your oven will determine the approximate baking time and temperature.

See Pie Care Card insert for additional instructions.