Brown Sugar Apple Pie - Butter Busters
A butter buds recipe for apple pie.
Yield
6 servingsPrep
20 minCook
50 minReady
70 minIngredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| ½ | cup |
brown sugar
light, or, 1/4 c light brown sugar, and, 1 ts sweet 'n low brown |
*
|
| ½ | cup |
sugar
or, 1/4 c sugar, and, 3 pk sweet 'n low |
|
| 2 | tablespoons |
all-purpose flour
|
|
| 1 | teaspoon |
cinnamon
|
|
| ½ | teaspoon |
nutmeg
|
|
| ⅛ | teaspoon |
salt
lite, optional |
|
| 6 | cups |
Granny Smith apples
thinly sliced, peeled |
|
| 1 ½ | teaspoons |
lemon zest
grated |
|
| 2 | tablespoons |
butter buds
liquid |
* |
| ¼ | cup |
eggs
beaters, liquid |
|
| 2 | cups |
all-purpose flour
|
|
| 1 | teaspoon |
salt
lite, optional |
|
| ½ | cup |
margarine
fat free |
|
| 3 | tablespoons |
water
cold |
|
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 118 | ml |
brown sugar
light, or, 1/4 c light brown sugar, and, 1 ts sweet 'n low brown |
*
|
| 118 | ml |
sugar
or, 1/4 c sugar, and, 3 pk sweet 'n low |
|
| 3E+1 | ml |
all-purpose flour
|
|
| 5 | ml |
cinnamon
|
|
| 2.5 | ml |
nutmeg
|
|
| 0.6 | ml |
salt
lite, optional |
|
| 1.4 | l |
Granny Smith apples
thinly sliced, peeled |
|
| 7.5 | ml |
lemon zest
grated |
|
| 3E+1 | ml |
butter buds
liquid |
* |
| 59 | ml |
eggs
beaters, liquid |
|
| 473 | ml |
all-purpose flour
|
|
| 5 | ml |
salt
lite, optional |
|
| 118 | ml |
margarine
fat free |
|
| 45 | ml |
water
cold |
|
Directions
Crust: Blend all ingredients well but do not overwork.
Divide dough in half and roll out each half sparately to make top and bottom crusts.
Preheat oven to 425℉ (220℃).
In a large bowl, mix sugars, flour, cinnamon, nutmeg and lite salt.
Add apples; toss to combine. Turn into pie crust. Sprinkle with grated lemon peel.
Drizzle Butter buds over top. Fold top crust in quarters.
Carefully place so point is at center and unfold. Use scissors to trim overhang to measure 1 inch all around.
Moisten edge of bottom pastry with a little water.
Fold top pastry under edge of bottom pastry.
Press edges with fingers to seal.
Press upright to form rim. Crimp by pinching with thumb on edge of pastry at an angle.
Repeat all around pie.
Mix the Egg Beater and 1 tablespoon water and brush crust.
Slit top for ventilation.
Bake 45 to 50 minutes or until crust is golden brown.
To keep the edges from burning, wrap foil over edges for the first 35 mintues of baking.
