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Autumn Apple Pie & Double Pastry Crust
Courtesy of Wheat Foods Council
Servings: n/a
Prep Time: 15 Min. Cook Time: 50 Min. What you need:
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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 What to do:
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. Nutritional information:
Calories: 370; Total Fat: 15g; Saturated Fat: 4g; Cholesterol: 0mg; Total Carbs: 60g; Fiber: 3g; Protein: 3g; Sodium: 271mg;
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