Autumn Apple Pie & Double Pastry Crust

Autumn Apple Pie & Double Pastry Crust

Courtesy of Wheat Foods Council 15 Min. Prep Time • 50 Min. Cook Time
Ingredients
8 c. sliced, tart cooking apples (7-8 medium apples)
3/4 c. sugar
3 Tbsp. all-purpose flour (can use whole wheat flour)
1/8 tsp. salt
1 tsp. cinnamon
2 Tbsp. butter (optional)
1 Tbsp. lemon juice
2 (9-in.) refrigerated pie crusts (or you may use your favorite recipe)
1 Tbsp. lowfat milk
1 tsp. sugar

Directions:

1. Preheat oven to 450°F.

2. Wash apples; core and peel apples (or peel can be kept on for added fiber and chewier texture) and slice thin. In a large bowl, combine sugar, flour, salt and cinnamon. Combine sugar mixture, lemon juice and apple slices, tossing lightly to combine.

3. Turn into pastry-lined 9-in. deep dish pie plate, mounding apples high in center; dot with butter (optional).

4. Place on the top crust, adjust over filling and trim. Fold edge of top crust under bottom crust; press together with fingertips. Crimp edge decoratively. Make several cuts or a design in center for steam vents; brush top crust with milk and sprinkle with sugar.

5. Bake in a hot oven for 10 minutes, then reduce heat to 350°F and bake for about 40 to 45 minutes or until crust is golden brown.

Nutrition:

Calories: 370; Total Fat: 15g; Saturated Fat: 4g; Cholesterol: 0mg; Total Carbs: 60g; Fiber: 3g; Protein: 3g; Sodium: 271mg;