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Easy and Fresh Apple Pie
Makes 8 servings.

1 - package pie crust mix
1/3 - cup cold water
1/2 - cup sugar
1/2 - cup all-purpose flour
1/2 - teaspoon ground cinnamon
1/2 - teaspoon ground nutmeg
5 - cups thinly sliced peeled apples
1 - Tablespoon butter
Milk
Additional sugar

Preheat oven to 425F.

  • Make pie crust mix as directed for 9-Inch Two-Crust Pie, using 1/3 cup cold water--except trim overhanging edge of bottom pastry 1 inch from rim of plate.
  • In large bowl, add 1/2-cup sugar, the flour, cinnamon and nutmeg. Stir. 
  • Add apples and toss. 
  • Spoon into pastry-lined pie plate. 
  • Dot with butter.
  • Roll remaining pastry; cut into 10 strips, each about 1/2 inch wide. 
  • Place 5 strips across filling in pie plate. 
  • Weave a cross-strip through by first folding back every other strip of the first 5 strips. 
  • Continue weaving, folding back alternate strips before adding each cross-strip, until lattice is complete. 
  • Trim ends. 
  • Fold trimmed edge of bottom crust over ends of strips, building up a high edge. 
  • Seal and flute. 
  • Brush lightly with milk. 
  • Lightly sprinkle with additional sugar.
  • Bake 30 to 35 minutes or until crust is golden brown and juice is bubbly.

High Altitude (above 3500 ft): Bake 35 to 40 minutes.

* Pie Making Tips >>

* Check Authentic Pennsylvania Dutch Pie Recipes...

 

 
 
 
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