Difficulty: Easy - for beginners
1 recipe Classic Pastry Crust for Two-Crust Pie (see Classic Pastry Crust recipe)
3/4 cup sugar
2 tablespoons all-purpose flour
1 teaspoon Korintje Cinnamon
6 medium baking apples such as Braeburn or Granny Smith (or combination), peeled, cored and sliced (about 6 cups sliced)
1 tablespoon butter or margarine
1 tablespoon milk
2 teaspoons sugar (optional)
1. Preheat oven to 400°F. Prepare crust as directed in Step 1. In Classic Batter Bowl, combine sugar, flour and cinnamon; mix well. Peel, core and slice apples using Apple Peeler/Corer/Slicer; cut apple slices in half. Using Zester/Scorer, zest lemon to measure 1 teaspoon zest. Juice lemon to measure 1 tablespoon juice. Add apples, lemon zest and juice to sugar mixture; toss gently to coat.
2. Spoon apple mixture into pastry-lined Deep Dish Pie Plate; dot with butter.
3. Using Creative Cutters, cut 4-5 shapes into top crust. Place crust over filling; seal and flute edges. Brush milk evenly over crust; sprinkle with sugar, if desired. Gently place Pie Crust Shield or 2- to 3-inch strips of aluminum foil over edge of pie. Bake 30 minutes; remove shield. Bake an additional 25-30 minutes or until crust is golden brown. Remove from oven; cool at least 3 hours.
Nutrients per serving:
Calories 450, Total Fat 22 g, Saturated Fat 9 g, Cholesterol 25 mg, Carbohydrate 62 g, Protein 4 g, Sodium 250 mg, Fiber 3 g
U.S. Diabetic exchanges per serving:
1 starch, 3 fruit, 4 fat (4 carb)
Ground cinnamon can be substituted for the Korintje Cinnamon, if desired.
If desired, 1 cup fresh raspberries or whole cranberries, cut in half, can be added to the apple mixture.