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Cook'n with Betty Crocker 
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Apple Pie |
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Serves: 8 The recipe below is complete except for the ingredient amounts (_). Since the recipes offered at DVO.com are brand name recipes, our publisher partners require us to account for each recipe distributed. To get the entire recipe click Request Recipe below. This is the best Apple Pie recipe on the web!!Prep: 45 min; Bake: 50 min; Cool: 2 hr Pastry for Two-Crust Pie (see recipe) or Buttermilk Pastry (see recipe) ___ - 2/3 cup sugar ___ cup all-purpose flour ___ teaspoon ground cinnamon ___ teaspoon ground nutmeg Dash of salt _ cups thinly sliced peeled tart apples 8 medium _ tablespoons butter or stick margarine, if desired 1. Heat oven to 425°. Make pastry. 2. Mix sugar, flour, cinnamon, nutmeg and salt in large bowl. Stir in apples. Turn into pastry-lined pie plate. Cut butter into small pieces; sprinkle over apples. Cover with top pastry that has slits cut in it; seal and flute. Cover edge with 2- to 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 golden brown and juice begins to bubble through slits in crust. Cool on wire rack at least 2 hours. *Spreads with at least 65% vegetable oil can be used. NUTRITION FACTS: Calories 400 (Calories from Fat 180); Fat 20g (Saturated 3g); Cholesterol 0mg; Sodium 300mg; Carbohydrate 52g (Dietary Fiber 2g); Protein 5g % DAILY VALUE:; Vitamin A 0%; Vitamin C 2%; Calcium 0%; Iron 10% DIET EXCHANGES: Not Recommended French Apple Pie: Make pastry for One-Crust Pie. Turn apple mixture into pastry-lined pie plate. Omit butter. Sprinkle apple mixture with Crumb Topping: Mix 1 cup all-purpose flour, 1/2 cup packed brown sugar and 1/2 cup firm butter or stick margarine until crumbly. Cover topping with aluminum foil during last 10 minutes of baking to prevent excessive browning. Bake 50 minutes. Serve warm. From "Betty Crocker's Complete Cookbook, Everything You Need to Know to Cook Today, 9th Edition." Text Copyright 2000 General Mills, Inc. Used with permission of the publisher, Wiley Publishing, Inc. All Rights Reserved. German Chocolate Cake Chocolate Snack Cake Silver White Cake Starlight Yellow Cake Buttery Snack Cake with Broiled Topping Broiled Coconut Frosting Pound Cake Carrot Cake Applesauce Cake Jeweled Fruitcake FOAM CAKES Angel Food Cake Coffee and Cream Chiffon Cake Coffee Cream Filling Lemon Chiffon Cake Jelly Roll TIPS FOR FROSTING Fudge Frosting Chocolate Buttercream Frosting Vanilla Buttercream Cream Cheese Frosting Caramel Frosting White Mountain Frosting Chocolate Glaze Vanilla Glaze Chocolate Ganache Coconut-Pecan Filling and Topping Lemon Filling Raspberry Filling PIES AND PASTRY BASICS Pastry for Pies and Tarts Baked Tart Shells Buttermilk Pastry Pat-in-the-Pan Oil Pastry Cookie Tart Pastry Graham Cracker Crust Apple Pie Apple Wrapper Pie Cherry Pie Peach Pie Blueberry Pie Rhubarb Pie Upside-Down Plum-Pecan Pie Cranberry-Apple Pie Lemon Berry Tart Coconut Cream Pie Lemon Meringue Pie Strawberry Glacé Pie Key Lime Pie Pumpkin Pie Impossibly Easy Pumpkin Pie Custard Pie Pecan Pie Classic French Silk Pie Grasshopper Pie Fluffy Strawberry Pie Mud Pie Raisin-Rum Ice-Cream Pie Blueberry Cream Tart Pink Lemonade Pie CAKE BASICS SHORTENING CAKES HOW TO FROST A TWO LAYER CAKE HOW TO MAKE PASTRY LATTICE PIE TOP CHOOSING PANS CHOCOLATE CURLS AND SHAVINGS SPECIAL TOP CRUSTS |
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