Apple Pie
PREP: 45 min;
BAKE: 50 min
Makes 8 servings
For a creamy Dutch Apple Pie, make extra-large slits in the top crust. Five minutes before the end of baking, pour 1/2 cup whipping (heavy) cream through the slits in the crust.
Pastry for Two-Crust Pie
1/3 to 2/3 cup sugar
1/4 cup all-purpose flour*
1/2 teaspoon ground cinnamon
1/2 teaspoon ground nutmeg
Dash of salt
8 cups thinly sliced peeled tart apples
(8 medium)
2 tablespoons stick margarine or butter**
- Heat oven to 425°. Prepare pastry.
- Mix sugar, flour, cinnamon, nutmeg and salt in large bowl. Stir in apples. Turn into pastry-lined pie plate. Dot with margarine. Cover with top pastry that has slits cut in it; seal and flute. Cover edge with 3-inch strip of aluminum foil to prevent excessive browning.
Remove foil during last 15 minutes of baking.
3. Bake 40 to 50 minutes or until crust is brown and juice begins to bubble through slits in crust. Cool in pie plate on wire rack. Serve warm if desired.
*If using self-rising flour, omit salt.
*Spreads with at least 65% vegetable oil can be substituted (see
page 13).
1 SERVING: Calories 430 (Calories from Fat 215); Fat 24g (Saturated 6g); Cholesterol Omg; Sodium 370mg;
Carbohydrate 54g (Dietary Fiber 4g); Protein 4g
CRANBERRY-APPLE PIE: Substitute 2 cups fresh or frozen (thawed) cranberries for 3 cups apples. Increase sugar to 1 1/3 cups. Omit cinnamon and nutmeg.
FRENCH APPLE PIE: Prepare pastry for One-Crust Pie (page 92). Turn apple mixture into pastry-lined pie plate. Omit margarine. Sprinkle apple mixture with Crumb Topping: Mix 1 cup all-purpose flour, 1/2 cup packed brown sugar and 1/2 cup firm stick margarine or butter** until crumbly. Cover topping with aluminum foil during last 10 minutes of baking to prevent excessive browning. Bake 50 minutes. Serve warm.
"Spreads with at least 65% vegetable oil can be substituted (see page 13).
