Steps: 1) Preheat the over to 425 degrees F. 2) Quarter, core and peel the apples. Cut each quarter into 3 wedges. Measure the apples into a large bowl. 3) In a small bowl, stir together with a wire whisk the sugars, cornstarch, cinnamon and nutmeg. 4) Add the lemon juice and the sugar mixture to the apple slices and mix until they are evenly coated. 5) Line the pie plate with the bottom crust and mound the apple filling into it. Using both hands, press and shape the apples to form a tightly packed, high mound. Trim the bottom crust to a 1/2 inch overhang. Dot the filling with butter. Arrange the top crust over the apples, patting the crust gently with your hands so it conforms to the shape of the filling. Leave a 1 inch edge. Fold the top crust under the edge of the bottom crust and flute the edges decoratively, pressing together with your thumb and forefinger. 7) Bake the pie for 20 minutes. Reduce the oven temperature to 375 degrees F. and continue to bake the pie for 40 minutes. The pie is done when the pastry is olden brown and the juices are bubbling. 8) Let the pie cool on a wire rack before serving it slightly warm with vanilla ice cream. NOTES : This classic recipe is from the Little Pie Company of the Big Apple. Recipe by: Little Pie Company of the Big Apple
I did not follow above way. I mixed all ingrediants in a pot and cooked the apples for a while and to thicken.
added extra sugar to taste everything else. I also added vanilla.
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|Serving Size: 1 Serving (1391g)|
|Recipe Makes: 1|
|Calories from Fat: 2188 (71%)|
|Amt Per Serving||% DV|
|Total Fat 243.1g||324 %|
|Saturated Fat 126.8g||634 %|
|Monounsaturated Fat 77.7g|
|Polyunsanturated Fat 18.8g|
|Cholesterol 577.9mg||178 %|
|Sodium 1695mg||58 %|
|Potassium 432mg||11 %|
|Total Carbohydrate 211.8g||62 %|
|Dietary Fiber 8.3g||33 %|
|Sugars, other 203.5g|
|Protein 19.6g||28 %|
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Calories per serving: 3080
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