Ingredients:
Filling
1/3 to 1/2 cup sugar
1/4 cup all-purpose flour
1/2 teaspoon ground cinnamon
1/2 teaspoon ground nutmeg
1/8 teaspoon salt
8 cups thinly sliced peeled tart apples (8 medium)
2 tablespoons butter or margarine
Directions:
Heat
oven to 425°F. Place refrigerated Pillsbury Pie Crust in a 9-inch glass pie plate,
pressing firmly against bottom and side.
In large bowl, mix sugar, 1/4 cup flour, the cinnamon, nutmeg and 1/8 teaspoon salt. Stir in apples until well mixed. *Spoon into pastry-lined pie plate. Cut butter into small pieces; sprinkle over filling. Trim overhanging edge of pastry 1/2 inch from rim of plate.
Unfold top pastry over filling; trim overhanging edge 1 inch from rim of plate. Fold and roll top edge under lower edge, pressing on rim to seal; flute as desired.
Cut slits to allow steam to escape during baking time and brush pastry using a pastry brush with a small amount of milk. Using your fingers, sprinkle a little white sugar evenly over top pastry. Cover edge with 2- to 3-inch strip of foil to prevent excessive browning.
Bake 40 to 50 minutes or until crust is brown and juice begins to bubble through slits in crust, removing foil for last 15 minutes of baking. Serve warm if desired.
*I pile the apples in the pie shell -- because they shrink during baking. I read an article once and they referred to this as: "little prisoners"! They said, "fill the shell with lots of little prisoners". I never forgot that and thought it was such a cute way of describing the apples.
In large bowl, mix sugar, 1/4 cup flour, the cinnamon, nutmeg and 1/8 teaspoon salt. Stir in apples until well mixed. *Spoon into pastry-lined pie plate. Cut butter into small pieces; sprinkle over filling. Trim overhanging edge of pastry 1/2 inch from rim of plate.
Unfold top pastry over filling; trim overhanging edge 1 inch from rim of plate. Fold and roll top edge under lower edge, pressing on rim to seal; flute as desired.
Cut slits to allow steam to escape during baking time and brush pastry using a pastry brush with a small amount of milk. Using your fingers, sprinkle a little white sugar evenly over top pastry. Cover edge with 2- to 3-inch strip of foil to prevent excessive browning.
Bake 40 to 50 minutes or until crust is brown and juice begins to bubble through slits in crust, removing foil for last 15 minutes of baking. Serve warm if desired.
*I pile the apples in the pie shell -- because they shrink during baking. I read an article once and they referred to this as: "little prisoners"! They said, "fill the shell with lots of little prisoners". I never forgot that and thought it was such a cute way of describing the apples.
No comments:
Post a Comment