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2 pastry crusts (see page 87)
2 tablespoons crystallized
ginger, if desired
1
⁄
3 cup granulated sugar
1
⁄4 cup packed brown sugar
3 tablespoons all-purpose flour
1 teaspoon cinnamon
1
⁄8 teaspoon nutmeg
6 medium to large crisp apples
(Gala or Rome), peeled, cored,
and cut into halves lengthwise
1 tablespoon butter or
margarine, cut up
2 teaspoons milk, if desired
1 tablespoon granulated 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. With processor running, add ginger through
small feed tube. Process until chopped, 10 to 15 seconds. Add
1
⁄3 cup granulated sugar,
brown sugar, flour, cinnamon, and nutmeg. Process until mixed, 2 to 3 seconds.
Exchange multipurpose blade for 4 mm slicing disc in work bowl. Add apples, cutting to fit
feed tube if necessary. Process to slice. Remove apples and sugar mixture to large mixing
bowl. Stir gently to coat. Add mixture to unbaked pie shell. Dot with butter.
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 60 to 70 minutes,
or until crust is golden brown and filling begins to bubble in center. Cover pie with foil, if
necessary, to prevent over-browning. Cool on rack.
Yield: 8 servings.
Per Serving: About 380 cal, 4 g pro, 52 g carb, 18 g total fat, 7 g sat fat, 15 mg chol,
220 mg sod.
APPLE PIE