| APPLE YOGURT PIE |
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Makes One 9-inch Pie 8 Servings Crust 9-inch Classic CRISCO Double Crust Filling 6 cups sliced, peeled Cortland or other baking apples (about 2 pounds or 6 medium) 1/2 cup sugar 2 tablespoons all-purpose flour 1 teaspoon cinnamon 1/2 cup vanilla yogurt 1 tablespoon Butter Flavor Crisco all-vegetable shortening or 1 tablespoon Butter Flavor Crisco stick For crust, prepare (see Classic Crisco Pie Crust recipe) and press bottom crust into 9-inch pie plate. Do not bake. Heat oven to 375ºF. For filling, place apples in large bowl. Combine sugar, flour and cinnamon. Sprinkle over apples. Toss well to coat. Add yogurt; stir gently until apple slices are coated. Spoon filling into unbaked pie crust. Dot with Butter Flavor Crisco. Moisten pastry edge with water. Cover pie with top crust. Cut slits in top crust to allow steam to escape. Bake at 375ºF for 1 hour. Cover edge with foil, if necessary, to prevent overbrowning. Cool before serving. |
