Autumn Apple Pie & Double Pastry Crust
Courtesy of Wheat Foods Council 15 Min. Prep Time • 50 Min. Cook TimeIngredients |
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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.