| MOM'S BEST APPLE PIE |
|
|
|
Makes One 10-inch Pie 8 ServingsCrust 10-inch Classic CRISCO Double Crust Filling 1 cup sugar 3 tablespoons plus 1-1/2 teaspoons all-purpose flour 2 -1/2 teaspoons cinnamon 1/8 teaspoon nutmeg 4 cups sliced, peeled Granny Smith apples (about 1-1/2 pounds or 4 medium) 7 -1/2 cups sliced, peeled Paula Red or Golden Delicious apples (about 2-1/2 pounds or 7 to 8 medium) 2 cups sliced, peeled Jonathan apples (about 3/4 pound or 1 to 2 medium) 1/4 cup butter or margarine Cinnamon (optional) Glaze 1/4 cup sugar 3 -1/2 teaspoons warm water For crust, prepare (see Classic Crisco Pie Crust recipe) and press bottom crust into 10-inch pie plate. Reserve dough scraps for decorative trim. Heat oven to 375ºF. For filling, combine 1 cup sugar, flour, cinnamon and nutmeg in large bowl. Add all sliced apples. Toss well to coat. Arrange 1/3 of apple mixture in unbaked pie crust. Dot with 1/3 of butter. Sprinkle lightly with cinnamon, if desired. Press apples gently with back of spoon to remove air pockets. Repeat layering 2 more times. Moisten pastry edge with water. Cover pie with top crust. For glaze, combine 1/4 cup sugar and warm water; stir until blended. Combine and roll reserved dough scraps into circle. Cut enough small leaf shapes to trim edge of pie (use small cookie cutter or leaf pattern). Brush botttom of leaf cutouts with glaze. Arrange slightly overlapping leaves to form a ring inside fluted rim of pie. Cut and remove apple shape from center of top pie crust. Place 2 leaf cutouts at top of apple design. Brush pastry top and leaf trim with glaze. Cut four 1-inch slits in top of pie to allow steam to escape. Cover edge with foil to prevent overbrowning. Bake at 375ºF for 25 minutes. Remove foil. Bake for 35 minutes or until apples are tender. Cool until barely warm or to room temperature before serving. |
