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Name: Traditional Apple Pie
Prep time: 30 min
Cook time: 30 min
Total time: 1 h
Yield: 1
Cuisine: American
Ingredients: 2 tb Cold unsalted butter; cut; 3 lb (about 8) Northern Spies &; 2 Recipes pate brisee; 1 ts Cinnamon; 1/4 ts Freshly grated nutmeg; 3/4 c Plus 1 tablespoon sugar; 2 tb All-purpose flour; 1/4 ts Salt; 1 tb Fresh Lemon Juice; Milk for brushing the crust

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INGREDIENTS

2 tb Cold unsalted butter; cut
3 lb (about 8) Northern Spies &
2 Recipes pate brisee
1 ts Cinnamon
1/4 ts Freshly grated nutmeg
3/4 c Plus 1 tablespoon sugar
2 tb All-purpose flour
1/4 ts Salt
1 tb Fresh Lemon Juice
Milk for brushing the crust

INSTRUCTIONS

Preheat the oven to 450 degrees F. Roll out half the dough 1/8-inch thick on a lightly floured surface, fit it into a 9-inch (1-quart) glass pie plate, and trim the edge, leaving a 3/4-inch overhang. Chill the shell and the remaining dough while making the filling. In a large bowl toss together the apples, each peeled, cored, and cut into eighths, 3/4 cup of the sugar, flour, cinnamon, nutmeg, salt, and lemon juice until the mixture is combined well. Transfer the filling to the shell, and dot it with the butter. Roll out the remaining dough into a 13- to14-inch round on a lightly floured surface, drape it over the filling, and trim it, leaving a 1-inch overhang. Fold the overhang under the bottom crust, pressing the edge to seal it, and crimp the edge decoratively. Brush the crust lightly with the milk, cut slits in it with a sharp knife, forming steam vents, and sprinkle the pie evenly with the remaining 1 tablespoon sugar. Bake the pie on a large baking sheet in the middle of the oven for 20 minutes, reduce the temperature to 350 degrees F, and bake the pie for 20 to 25 minutes more, or until the crust is golden and the apples are tender. Yield: 1 pie Recipe By : COOKING LIVE SHOW #CL8745 Posted to MC-Recipe Digest V1 #265 Date: Mon, 28 Oct 1996 10:03:35 -0500 From: "Angele and Jon Freeman"

NOTES

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Traditional Apple Pie

2 tb Cold unsalted butter; cut
3 lb (about 8) Northern Spies &
2 Recipes pate brisee
1 ts Cinnamon
1/4 ts Freshly grated nutmeg
3/4 c Plus 1 tablespoon sugar
2 tb All-purpose flour
1/4 ts Salt
1 tb Fresh Lemon Juice
 Milk for brushing the crust

Preheat the oven to 450 degrees F. Roll out half the dough 1/8-inch thick  on a lightly floured surface, fit it into a 9-inch (1-quart) glass pie  plate, and trim the edge, leaving a 3/4-inch overhang. Chill the shell and  the remaining dough while making the filling. In a large bowl toss together  the apples, each peeled, cored, and cut into eighths, 3/4 cup of the sugar,  flour, cinnamon, nutmeg, salt, and lemon juice until the mixture is  combined well. Transfer the filling to the shell, and dot it with the  butter.    Roll out the remaining dough into a 13- to14-inch round on a lightly  floured surface, drape it over the filling, and trim it, leaving a 1-inch  overhang. Fold the overhang under the bottom crust, pressing the edge to  seal it, and crimp the edge decoratively. Brush the crust lightly with the  milk, cut slits in it with a sharp knife, forming steam vents, and sprinkle  the pie evenly with the remaining 1 tablespoon sugar. Bake the pie on a  large baking sheet in the middle of the oven for 20 minutes, reduce the  temperature to 350 degrees F, and bake the pie for 20 to 25 minutes more,  or until the crust is golden and the apples are tender.    Yield: 1 pie  Recipe By     : COOKING LIVE SHOW #CL8745    Posted to MC-Recipe Digest V1 #265    Date: Mon, 28 Oct 1996 10:03:35 -0500    From: "Angele and Jon Freeman" <jfreeman@netusa1.net>

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Nutrition

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Serving Size: 1 Serving (1407g)
Recipe Makes: 1 Servings

Calories: 81
Calories from Fat: 4 (5%)

Amt Per Serving		% DV

	Total Fat 0.5g	1 %
	Saturated Fat 0.2g	1 %
	Monounsaturated Fat 0.1g
	Polyunsanturated Fat 0.1g
Cholesterol 0mg		0 %
Sodium 199.9mg		7 %
Potassium 91mg		2 %
Total Carbohydrate 19g		6 %
	Dietary Fiber 3.8g	15 %
	Sugars, other 15.2g
Protein 2g		3 %
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: 81

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