Country Apple Pie
Yield
1 piePrep
20 minCook
40 minReady
1 hrsLow Cholesterol, Trans-fat Free, Low Sodium
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 1 | each |
pastry
double crust, 9 inch |
* |
| 6 | cups |
apples
peeled, cored/sliced |
|
| 1 | tablespoon |
lemon juice
|
|
| ½ | cup |
sugar
|
|
| ½ | cup |
brown sugar
firmly packed |
*
|
| 2 | tablespoons |
all-purpose flour
|
|
| ½ | teaspoon |
cinnamon
ground |
|
| ¼ | teaspoon |
nutmeg
ground |
|
| 2 | tablespoons |
butter
or margarine |
|
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 1 | each |
pastry
double crust, 9 inch |
* |
| 1.4 | l |
apples
peeled, cored/sliced |
|
| 15 | ml |
lemon juice
|
|
| 118 | ml |
sugar
|
|
| 118 | ml |
brown sugar
firmly packed |
*
|
| 3E+1 | ml |
all-purpose flour
|
|
| 2.5 | ml |
cinnamon
ground |
|
| 1.3 | ml |
nutmeg
ground |
|
| 3E+1 | ml |
butter
or margarine |
|
Directions
Roll half of pastry to ⅛ inch thickness on a lightly floured surface; fit into a 9-inch pieplate; set aside.
Combine apples and lemon juice in a large mixing bowl.
Combine sugars, flour, cinnamon, and nutmeg, mixing well.
Spoon over apple mixture, tossing gently.
Spoon filling evenly into pastry shell, and dot with butter.
Roll remaining pastry to ⅛ inch thickness; transfer to top of pie.
Trim off excess pastry along edges. Fold edges under and flute.
Cut slits in top crust for steam to escape.
Cover edges of pastry with strips of aluminum foil to prevent excessive browning.
Bake at 450℉ (230℃) for 15 minutes.
Reduce heat to 350 degrees, and bake another 15 to 25 minutes.
