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Pastry for 2-Crust 9-inch /
23-cm pie (double recipe)
2/3 to 3/4 Cup / 160 to 180 mL Sugar, depending on tartness of
apples
2 Tbsp. / 30 mL All-Purpose Flour
1-1/2 Tbsp. / 25 mL Watkins Apple Bake Seasoning
1 teas. / 5 mL Watkins Original Double-Strength
Vanilla Extract
7 Cups / 1.75 liters Thinly Sliced, Peeled and Cored Apples
1 Tbsp. / 15 mL Butter or Margarine
Milk
1-1/2 teas. / 7.5 mL Sugar
Pinch of Watkins Cinnamon
Prepare and roll out pastry. Place one crust in 9-inch / 23-cm pie plate; set aside. In small bowl, combine sugar and next three ingredients; mix well. Place half of apples in pie crust; sprinkle with half of sugar mixture. Top with rest of apples and sugar mixture. Dot filling with butter. Cut out apple or leaf designs in remaining crust and place over pie. Trim and flute edges. Brush top crust with milk and sprinkle with combination of remaining sugar and cinnamon. Bake at 400ºF / 205ºC for 40 to 50 minutes or until crust is golden and apples are tender and juicy. Cover top and edges with foil if pie starts to become too brown. Makes 8 servings.
Nutritional Information
Per Serving:
Calories 370, Protein 2g, Carbohydrates 60g, Sodium 6mg, Fat 15g,
Saturated Fat 6g, Cholesterol 11mg, Dietary Fiber 2g
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© Copyright 1999 The Rising Stars Team
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