| APPLE PIE |
|
|
|
Makes One 9-inch Pie 8 ServingsCrust 9-inch Classic CRISCO Double Crust 2 teaspoons grated lemon peel Filling 9 cups sliced, peeled apples * (about 3 pounds or 9 medium) 2/3 cup granulated sugar 1/4 cup firmly packed brown sugar 3 tablespoons all-purpose flour 1/2 teaspoon cinnamon 1/2 teaspoon nutmeg Pinch salt 1 tablespoon butter or margarine Glaze 1 egg white, lightly beaten For crust, prepare adding lemon peel to flour mixture (see Classic Crisco Pie Crust recipe). Roll and press bottom crust into 9-inch pie plate. Do not bake. Heat oven to 425ºF. For filling, place apples in large bowl. Combine granulated sugar, brown sugar, flour, cinnamon, nutmeg and salt. Toss with apples to coat. Spoon into unbaked pie crust. Dot with butter. Moisten pastry edge with water. Roll top crust same as bottom. Lift onto filled pie. Trim 1/2 inch beyond edge of pie plate. Fold top edge under bottom crust. Flute. Cut slits in top crust to allow steam to escape. For glaze, brush with egg white. Bake at 425ºF for 40 minutes or until apples are tender and filling in center is bubbly. Cover pie with foil, if necessary, to prevent overbrowning. Cool to room temperature before serving. *Delicious, Greening or Wellington apples, or a combination, are excellent in this pie. |
