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Name: Apple Pie #1
Prep time: 30 min
Cook time: 30 min
Total time: 1 h
Yield: 6
Cuisine: American
Ingredients: 1 Egg; beaten, for glaze; 1/4 ts Nutmeg; 1/8 ts Salt; 1/2 c Ice water; 1/4 ts Cinnamon; 1/2 c Lard; 1/2 ts Sugar; 1 c Sugar; 2 c Flour; 4 c Canned apples; (recommend; 3 tb Butter

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INGREDIENTS

1 Egg; beaten, for glaze
1/4 ts Nutmeg
1/8 ts Salt
1/2 c Ice water
1/4 ts Cinnamon
1/2 c Lard
FILLING
Crust
1/2 ts Sugar
1 c Sugar
2 c Flour
4 c Canned apples; (recommend
3 tb Butter

Servings

INSTRUCTIONS

Prepare the crust. Combine the flour, sugar, and salt in a bowl. Cut into the lard with two knives or a pastry cutter. The mixture should be smooth and crumbly. Slowly work in the ice water and knead the dough until smooth. Roll the dough into a bowl and dust with flour. Cover it with plastic wrap and refrigerate for 1 hour. Roll out half the dough and use it to line a 9 in. pie pan. Brush the inside of this crust with beaten egg. Prepare the filling. Combine the apples with the spices. Pour the apples into the crust and top with the butter and sugar. Roll out the remaining dough and place it on top of the pie. Prick the top crust with a fork and brush it with the remaining beaten egg. Bake the pie in a preheated oven for 1 hour, or until well browned. JOES STONE CRAB 227 BISCAYNE ST., MIAMI BEACH MARTIN RAY PINOT NOIR, 1980 From the , downloaded from G Internet, G Internet.

NOTES

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Apple Pie #1

1 Egg; beaten, for glaze
1/4 ts Nutmeg
1/8 ts Salt
1/2 c Ice water
1/4 ts Cinnamon
1/2 c Lard
 FILLING
 Crust
1/2 ts Sugar
1 c Sugar
2 c Flour
4 c Canned apples; (recommend
3 tb Butter

Prepare the crust. Combine the flour, sugar, and salt in a bowl. Cut into  the lard with two knives or a pastry cutter. The mixture should be smooth  and crumbly. Slowly work in the ice water and knead the dough until smooth.  Roll the dough into a bowl and dust with flour. Cover it with plastic wrap  and refrigerate for 1 hour. Roll out half the dough and use it to line a 9  in. pie pan. Brush the inside of this crust with beaten egg. Prepare the  filling. Combine the apples with the spices. Pour the apples into the crust  and top with the butter and sugar. Roll out the remaining dough and place  it on top of the pie. Prick the top crust with a fork and brush it with the  remaining beaten egg. Bake the pie in a preheated oven for 1 hour, or until  well browned.    JOES STONE CRAB        227    BISCAYNE ST., MIAMI BEACH    MARTIN RAY PINOT NOIR, 1980    From the <Micro Cookbook Collection of American recipes>, downloaded from  G Internet, G Internet.

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Nutrition

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Serving Size: 1 Serving (194g)
Recipe Makes: 6 Servings

Calories: 779
Calories from Fat: 210 (27%)

Amt Per Serving		% DV

	Total Fat 23.4g	31 %
	Saturated Fat 10.4g	52 %
	Monounsaturated Fat 9.2g
	Polyunsanturated Fat 2.3g
Cholesterol 31.5mg		10 %
Sodium 42.7mg		1 %
Potassium 60.1mg		2 %
Total Carbohydrate 139.5g		41 %
	Dietary Fiber 1.5g	6 %
	Sugars, other 138g
Protein 5.3g		8 %
Powered by: USDA Nutrition Database Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition.

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Calories per serving: 779

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