Apple Pie: The Best Apple Pie Recipe from Cook'n

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	Apple Pie

Serves: 8

For a creamy Dutch Apple Pie, make extra-large slits in the top crust. Five minutes before the end of baking,
pour 1/2 cup whipping (heavy) cream through the slits in the crust.

Print this Recipe

   Pastry for Two-Crust Pie (below)
   1/3 to 2/3 cup sugar
   1/4 cup all-purpose flour
   1/2 teaspoon ground cinnamon
   1/2 teaspoon ground nutmeg
   Dash of salt
   8 cups thinly sliced peeled tart apples (8 medium)
   2 tablespoons margarine or butter

   PASTRY FOR TWO-CRUST PIE
   2/3 cup plus 2 tablespoons shortening
   2 cups all-purpose flour
   1 teaspoon salt
   4 to 5 tablespoons cold water

   _Senes, Susan ..........Click the Edit tab and select this entry to learn more about this Spirit of Betty Crocker Contest Winner.

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1. Heat oven to 425°. Prepare pastry.

2. Mix sugar, flour, cinnamon, nutmeg and salt in large bowl. Stir in apples. Turn into pastry-lined pie plate. Dot with margarine. Cover with top pastry that has slits cut in it; seal and flute. Cover edge with 3-inch strip of aluminum foil to prevent excessive browning. Remove foil during last 15 minutes of baking.

3. Bake 40 to 50 minutes or until crust is brown and juice begins to bubble through slits in crust. Cool in pie plate on wire rack. Serve warm if desired.

For Pastry for Two-Crust Pie
1. Cut shortening into flour and salt, using pastry blender or crisscrossing 2 knives, until particles are size of coarse crumbs. Sprinkle with cold water, 1 tablespoon at a time, tossing with fork until all flour is moistened and pastry almost cleans side of bowl (1 to 2 teaspoons water can be added if necessary).

2. Gather pastry into a ball. Shape into flattened round on lightly floured cloth-covered board. Divide pastry in half and shape into 2 rounds. Roll one round into circle 2 inches larger than upside-down pie plate, 9 x 1 1/4 inches, with floured cloth-covered rolling pin. Fold pastry into fourths; place in pie plate. Unfold and ease into plate, pressing firmly against bottom and side. Place filling in pastry. Trim overhanging edge of pastry 1/2 inch from rim of plate. Roll other round of pastry. Fold into fourths and cut slits so steam can escape.

1 SERVING: Calories 430 (Calories from Fat 215); Fat 24g (Saturated 6g); Cholesterol 0mg; Sodium 370mg; Carbohydrates 54g (Dietary Fiber 4g); Protein 4g.

From "Betty Crocker's Best-Loved Recipes." Text Copyright 1998 General Mills. Used with permission of the publisher, Wiley Publishing, Inc. All Rights Reserved.

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