Apple Pie
2015-03-12 10:20:33
Yields 8
Print
Prep Time
30 hr
Cook Time
60 hr
Nutrition Facts
Serving Size
197g
Yields
8
Amount Per Serving
Calories 532
Calories from Fat 289
% Daily Value *
Total Fat 33g
50%
Saturated Fat 11g
53%
Trans Fat 4g
Polyunsaturated Fat 8g
Monounsaturated Fat 12g
Cholesterol 20mg
7%
Sodium 599mg
25%
Total Carbohydrates 58g
19%
Dietary Fiber 3g
13%
Sugars 29g
Protein 4g
Vitamin A
5%
Vitamin C
7%
Calcium
3%
Iron
3%
* Percent Daily Values are based on a 2,000 calorie diet. Your Daily Values may be higher or lower depending on your calorie needs.
Ingredients
- ½ cup granulated sugar
- ¼ cup firmly packed brown sugar
- 2 tablespoons flour
- ½ teaspoon cinnamon
- ¼ teaspoon ground nutmeg
- ⅛ teaspoon salt
- 6 cups thinly sliced pared tart apples (about 2 pounds)
- ¼ cup cream
- 3 tablespoons butter or margarine
- 1 tablespoon milk
- —Double-crust Pastry—
- 2 cups sifted regular flour
- 1 teaspoon salt
- ⅔ cup shortening
- 4-5 tablespoons cold water
Instructions
- —Double-crust Pastry—
- Combine 2 cups sifted regular flour and 1 teaspoon salt in a medium-size bowl;
- cut in ⅔ shortening with a pastry blender until mixture is crumbly.
- Sprinkle 4 to 5 tablespoons cold water over, 1 tablespoon at a time;
- mix lightly with a fork just until pastry holds together and leaves side of bowl clean.
- —Pie—
- Roll out half of Double-crust Pastry to a 12-inch round on a lightly floured pastry cloth or board; fit into a nine-inch pie plate. Trim overhang to ½ inch.
- Mix granulated and brown sugars, flour, spices and salt in a small bowl. Spread about one third of the apples into the prepared pastry shell; sprinkle with one third of the seasoning mixture. Repeat layering two more times with remaining apples and seasoning mixture. Pour cream into center; dot with butter or margarine.
- Roll out remaining pastry to a 11-inch round; cut several slits near center to let steam escape; cover pie. Trim overhang to ½ inch; turn edges under, flush with rim; flute edge. Brush top with milk and sprinkle lightly with granulated sugar.
- Bake in hot over (400°) 1 hour, or until pastry is golden and juices bubble up. Cool at least an hour on a wire rack. Serve plain or with ice cream.
Bernell's Kitchen /