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.
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