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2 pastry crusts
(pg.89)
1
/
3
cup sugar
1
/
4
cup packed brown
sugar
2 tablespoons
all-purpose flour
1 teaspoon cinnamon
1
/
8
teaspoon nutmeg
5 medium to large
crisp apples (Gala
or Rome), peeled,
cored, halved
lengthwise
1 tablespoon
margarine or
butter, cut up
2 teaspoons milk,
if desired
1 tablespoon sugar,
if desired
Prepare pastry crust as directed in recipe. Fit one
crust into 9-inch pie plate. Cover both halves of
crust with plastic wrap. Set aside.
Position multipurpose blade in work bowl. Add
sugars, flour, cinnamon, and nutmeg. Process until
mixed, about 2 to 3 seconds.
Exchange multipurpose blade for 4 mm slicing disc.
Fit apples upright in feed tube, cutting into quarters
if necessary. Process to slice.
Remove apples and sugar mixture to large mixing
bowl. Stir gently to coat. Spoon mixture into
unbaked pie shell. Dot with margarine.
Cover with top crust. Seal edge and flute. If desired,
brush with milk and sprinkle with sugar. Cut 6 to 8
slits in top crust, allowing steam to escape. Bake at
425°F for 45 to 60 minutes, until crust is golden
brown and filling begins to bubble. Cool on rack.
Yield: 8 servings.
Per serving (filling and crust): About 661 cal,
7 g pro, 78 g car, 36 g fat, 0 mg chol, 521 mg sod.
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APPLE PIE
90