APPLE PIE

Get a head start on this pie with refrigerated prepared piecrusts.

 

1 15-oz. pkg. folded refrigerated unbaked piecrust (2 crusts)
6 large apples (such as Golden Delicious, Jonagold, or Jonathan)
1/2 cup water
2 Tbsp. lemon juice
1/2 cup sugar
2 Tbsp. all-purpose flour
1 1/2 tsp. apple pie spice
Whipping cream or milk
Coarse and/or granulated sugar
Whipped cream (optional)

 

Let piecrusts stand at room temperature according to package directions. Meanwhile, peel, core, and slice apples (you should have about 8 cups). In a large mixing bowl combine apples with water and lemon juice; toss to coat.

For filling, in a large mixing bowl stir together the 1/2 cup sugar, flour, and spice. Drain apples well; add to sugar mixture and toss gently to coat. Set aside.

Unfold 1 piecrust; sprinkle with flour according to package directions. Center crust, floured side down, in a 9-inch pie plate. Ease pastry evenly into the pie plate, being careful not to stretch or tear it. Cut out desired shapes from center of remaining crust; set aside.

Spoon the apple filling into the pastry-lined pie plate. Trim pastry even with rim of pie plate. Moisten edges with water. Center top crust atop filling. Fold top crust under bottom crust. With fingers, seal and flute edges (see file 11P04HT.GIF for how-to photo). Brush the top crust with whipping cream or milk. If desired, top with reserved pastry cutouts; brush cutouts with cream or milk. Sprinkle the pie with coarse and/or granulated sugar. Cover the edge of the pie with foil to prevent overbrowning.

Bake the pie in a 375 degree F. oven for 30 minutes. Remove foil. Bake about 30 minutes more or till the top crust is golden. Cool slightly on a wire rack before serving. Serve pie warm with whipped cream, if desired. Makes 8 servings.

Nutrition facts per serving: 373 cal., 16 g total fat (1 g sat. fat), 18 mg chol., 212 mg sodium, 57 g carbo., 3 g fiber, 3 g pro. Daily Values: 1% vit. A, 1% vit. C, 1% calcium, 4% iron.

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