Apple Pie

Apple Pie
Yields 8
Print
Prep Time
30 hr
Cook Time
60 hr
Prep Time
30 hr
Cook Time
60 hr
532 calories
58 g
20 g
33 g
4 g
11 g
197 g
599 g
29 g
4 g
20 g
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
  1. ½ cup granulated sugar
  2. ¼ cup firmly packed brown sugar
  3. 2 tablespoons flour
  4. ½ teaspoon cinnamon
  5. ¼ teaspoon ground nutmeg
  6. ⅛ teaspoon salt
  7. 6 cups thinly sliced pared tart apples (about 2 pounds)
  8. ¼ cup cream
  9. 3 tablespoons butter or margarine
  10. 1 tablespoon milk
  11. —Double-crust Pastry—
  12. 2 cups sifted regular flour
  13. 1 teaspoon salt
  14. ⅔ cup shortening
  15. 4-5 tablespoons cold water
Instructions
  1. —Double-crust Pastry—
  2. Combine 2 cups sifted regular flour and 1 teaspoon salt in a medium-size bowl;
  3. cut in ⅔ shortening with a pastry blender until mixture is crumbly.
  4. Sprinkle 4 to 5 tablespoons cold water over, 1 tablespoon at a time;
  5. mix lightly with a fork just until pastry holds together and leaves side of bowl clean.
  6. —Pie—
  7. 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.
  8. 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.
  9. 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.
  10. 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.
beta
calories
532
fat
33g
protein
4g
carbs
58g
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Bernell's Kitchen http://bernellskitchen.com/