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Name: Frosted Apple Pie
Prep time: 30 min
Cook time: 30 min
Total time: 1 h
Yield: 8
Cuisine: American
Ingredients: 2 tb Lemon juice; 1 ts Cinnamon; 1/2 c Walnuts chopped; 1/8 ts Nutmeg; Cooking apples (2.5 lbs); 1 c Granulated sugar; 1/4 ts Salt; 7 c Thinkly sliced, pared tart; 1/2 ts Vanilla extract; 2 tb Flour; 1 Egg yolk, slightly beaten; 1 tb Light corn syrup; 2 tb Butter or regular margarine

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INGREDIENTS

2 tb Lemon juice
1 ts Cinnamon
FROSTING
1/2 c Walnuts ; chopped
1/8 ts Nutmeg
Cooking apples (2.5 lbs)
1 c Granulated sugar
1/4 ts Salt
7 c Thinkly sliced, pared tart
1/2 ts Vanilla extract
2 tb Flour
1 Egg yolk, slightly beaten
1 tb Light corn syrup
2 tb Butter or regular margarine

Servings

INSTRUCTIONS

Prepare crust; shape into a ball. Divide in half; form each half into a round, then flatten each with the palm of the hand. On a lightly floured pastry cloth, roll out half of the pastry into a 12 inch circle. Fold rolled pastry in half; carefully transfer to a 9 inch pie plate, making sure fold is in the center of the pie plate. Unfold pastry; fit carefully into pie plate. Refrigerate until ready to use. Preheat oven to 425F. In small bowl, mix granulated sugar, flour, cinnamon, nutmet and salt. In a large bowl, toss the apples with lemon juice. Add sugar mixture to sliced apples; toss lightly to combine. Roll out remaining pastry into a 12 inch circle. Fold over in quarters; cut slits for steam vents. Turn apple mixture into pastry-lined plate, mounding up high in center. Dot apples with butter cut in small pieces. Using scissors, trim overhanging edge of pastry so it measures 1/2" from rim of pie plate. Carefully place folded pastry so that point is at the center of filling and unfold. Using scissors, trim overhanging edge of pastry (for top crust) so it measures 1 inch from edge all around. Moisten edge of bottom pastry with a little water. Fold top pastry under edge of bottom pastry. With figners, press edge together to seal, so juices wont run out. Press upright to form a standing rim. Crimp edge. Brust with egg yolk mixed with 1 tablespoon water. Bake 45 to 50 minutes, or until apples are fork-tender and crust is golden. Remove to rack; cool 30 minutes. Make frosting: In small bowl, combine confectioners sugar, corn syrup, 1 tablespoon water and the vanilla; mix until smooth. Spread over pie; sprinkle with nuts.

NOTES

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Frosted Apple Pie

2 tb Lemon juice
1 ts Cinnamon
 FROSTING
1/2 c Walnuts chopped
1/8 ts Nutmeg
 Cooking apples (2.5 lbs)
1 c Granulated sugar
1/4 ts Salt
7 c Thinkly sliced, pared tart
1/2 ts Vanilla extract
2 tb Flour
1 Egg yolk, slightly beaten
1 tb Light corn syrup
2 tb Butter or regular margarine

Prepare crust; shape into a ball.  Divide in half; form each half into a  round, then flatten each with the palm of the hand. On a lightly floured  pastry cloth, roll out half of the pastry into a 12 inch circle. Fold  rolled pastry in half; carefully transfer to a 9 inch pie plate, making  sure fold is in the center of the pie plate. Unfold pastry; fit carefully  into pie plate.  Refrigerate until ready to use. Preheat oven to 425F. In  small bowl, mix granulated sugar, flour, cinnamon, nutmet and salt. In a  large bowl, toss the apples with lemon juice. Add sugar mixture to sliced  apples; toss lightly to combine. Roll out remaining pastry into a 12 inch  circle.  Fold over in quarters; cut slits for steam vents. Turn apple  mixture into pastry-lined plate, mounding up high in center. Dot apples  with butter cut in small pieces. Using scissors, trim overhanging edge of  pastry so it measures 1/2" from rim of pie plate. Carefully place folded  pastry so that point is at the center of filling and unfold. Using  scissors, trim overhanging edge of pastry (for top crust) so it measures 1  inch from edge all around. Moisten edge of bottom pastry with a little  water.  Fold top pastry under edge of bottom pastry. With figners, press  edge together to seal, so juices wont run out. Press upright to form a  standing rim.  Crimp edge. Brust with egg yolk mixed with 1 tablespoon  water.  Bake 45 to 50 minutes, or until apples are fork-tender and crust is  golden.  Remove to rack; cool 30 minutes. Make frosting: In small bowl,  combine confectioners sugar, corn syrup, 1 tablespoon water and the  vanilla; mix until smooth. Spread over pie; sprinkle with nuts.

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Nutrition

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Serving Size: 1 Serving (46g)
Recipe Makes: 8 Servings

Calories: 161
Calories from Fat: 69 (43%)

Amt Per Serving		% DV

	Total Fat 7.7g	10 %
	Saturated Fat 2.3g	11 %
	Monounsaturated Fat 1.4g
	Polyunsanturated Fat 3.6g
Cholesterol 7.6mg		2 %
Sodium 1.2mg		0 %
Potassium 51.1mg		1 %
Total Carbohydrate 23.4g		7 %
	Dietary Fiber 1g	4 %
	Sugars, other 22.4g
Protein 1.5g		2 %
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: 161

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