INGREDIENTS
1
package Betty Crocker® pie crust mix
1/3
cup cold water
1/2
cup sugar
1/2
cup Gold Medal® all-purpose flour
1/2
teaspoon ground cinnamon
1/4
teaspoon ground nutmeg
5
cups thinly sliced peeled apples (3 large)
1
tablespoon butter or margarine
Milk
Additional sugar
1
Heat oven to 425°F. 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.
2
Stir together 1/2 cup sugar, the flour, cinnamon and nutmeg in large bowl. Add apples; toss. Spoon into pastry-lined pie plate. Dot with butter.
3
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; sprinkle lightly with additional sugar.
4
Bake 30 to 35 minutes or until crust is golden brown and juice is bubbly.
note- this recipie I used is from a betty crocker box. You can change it by using a all ready made crust or you'r favorite crust recipie.
1
package Betty Crocker® pie crust mix
1/3
cup cold water
1/2
cup sugar
1/2
cup Gold Medal® all-purpose flour
1/2
teaspoon ground cinnamon
1/4
teaspoon ground nutmeg
5
cups thinly sliced peeled apples (3 large)
1
tablespoon butter or margarine
Milk
Additional sugar
1
Heat oven to 425°F. 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.
2
Stir together 1/2 cup sugar, the flour, cinnamon and nutmeg in large bowl. Add apples; toss. Spoon into pastry-lined pie plate. Dot with butter.
3
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; sprinkle lightly with additional sugar.
4
Bake 30 to 35 minutes or until crust is golden brown and juice is bubbly.
note- this recipie I used is from a betty crocker box. You can change it by using a all ready made crust or you'r favorite crust recipie.
Comments
Post a Comment