| MY GOLDEN HARVEST APPLE PIE |
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Makes 6 to 8 servingsClassic CRISCO Double Crust 2 tablespoons all-purpose flour 1/2 cup sugar 1 teaspoon ground cinnamon 1 teaspoon ground nutmeg 5 to 6 cups peeled and thinly sliced apples * (about 2 pounds) 3 tablespoons SMUCKER'S Low-Sugar Sweet Orange Marmalade 2 tablespoons butter or margarine Milk Prepare pie crust. Sprinkle with flour; set aside. Preheat oven to 450ºF. Combine sugar, cinnamon and nutmeg in small bowl. layer apple slices alternately with sugar mixture in pie crust. Press down gently to eliminate air pockets. Dot with marmalade and butter. Roll out remaining half of dough to circle 1 inch larger than pie plate. Place over apples. Fold edge under; flute. Cut slits or design for steam to escape. Brush top crust with milk. If desired, reroll dough scraps and cut into decorative shapes. Bake 15 minutes. Reduce oven temperature to 375ºF. Continue baking 30 to 35 minutes or until golden brown. Do not overbake. Cool completely on wire rack. *For spectacular results use half Golden Delicious apples and half tart, firm apples such as Stayman, Northern Spy, Granny Smith or Winesap. |
