APPLE PIE

By porklion

Ingredients

• Double-Crust Pastry
• 1/3 to 1/2 cup sugar
• 1/4 cup Gold Medal™ all-purpose flour
• 1/2 teaspoon ground cinnamon
• 1/2 teaspoon ground nutmeg
• 1/8 teaspoon salt
• 8 cups thinly sliced peeled tart apples (8 medium)
• 2 tablespoons butter or margarine

Details

Servings 8
Preparation time 45mins
Cooking time 140mins
Adapted from bettycrocker.com

Preparation

Step 1

1
Heat oven to 425ºF. Prepare Double-Crust Pastry.

2
Mix sugar, flour, cinnamon, nutmeg and salt in large bowl. Stir in apples. Turn into pastry-lined pie plate. Dot with butter. Trim overhanging edge of pastry 1/2 inch from rim of plate.

3
Roll other round of pastry. Fold into fourths and cut slits so steam can escape. Unfold top pastry over filling; trim overhanging edge 1 inch from rim of plate. Fold and roll top edge under lower edge, pressing on rim to seal; flute as desired. Cover edge with 3-inch strip of aluminum foil to prevent excessive browning. Remove foil during last 15 minutes of baking.

4
Bake 40 to 50 minutes or until crust is brown and juice begins to bubble through slits in crust. Serve warm if desired.