AUTUMN APPLE PIE & DOUBLE PASTRY CRUST
Servings: Provides 8 pieces
• 5 to 7 medium sized tart cooking apples
• 3/4 to 1 cup sugar
• 2 tablespoons all-purpose flour
• 1/8 teaspoon salt
• 1 teaspoon cinnamon
• 2 tablespoons butter
• 1 tablespoon lemon juice, optional
Wash For Crust
Preheat oven to 450°F.
Wash apples; core and peel apples and slice thin. In small bowl, combine sugar, flour, salt and cinnamon. Combine sugar mixture and apple slices, tossing lightly to combine.
Turn into pastry-lined 9-inch deep-dish pie plate, mounding apples high in center; dot with butter. (If apples aren’t tart, drizzle lemon juice over the apples.)
Place on the top crust making several cuts or a design in center, for steam vents; adjust over filling and trim. Fold edge of top crust under bottom crust; press together with fingertips. Crimp edge decoratively. Lightly brush top crust with milk and sprinkle lightly with sugar.
Bake in a hot oven for 10 minutes, then reduce heat to 350°F and bake for about 40 to 45 minutes or until apples are tender and crust is golden-brown.
PASTRY FOR DOUBLE CRUST PIE
• 2 cups pastry flour or all-purpose flour
• 1 teaspoon salt
• 2/3 cup shortening
• 5 to 6 tablespoons cold water
In medium bowl, sift together flour and salt. Add shortening; cut in with pastry blender or fork until the pieces are the size of small peas.
Add cold water by teaspoonfuls, toss with a fork until all the flour is barely dampened. Turn mixture into a square piece of waxed paper or pastry cloth. Press the mixture until a complete ball is formed. Divide in half for bottom and top crusts. Wrap crust in waxed paper and chill ½ hour for easier handling.
One serving provides approximately: 427 calories, 3 g protein, 66 g carbohydrates, 8 g fiber, 18 g fat (8 g saturated), 12 mg cholesterol, 3 mcg folate, 2 mg iron and 339 mg sodium.
Recipe courtesy of the Wheat Foods Council