Family Favourite Apple Pie

Tested Till Perfect

Reid likes to give his mom a hand with the baking. They can enjoy this recipe — frequently requested by our readers — both in the kitchen and at the table. If you like, top with whipped cream and cinnamon.

Servings: 6 to 8

Ingredients:

Nutritional Info
Per each of 8 servings: about -
cal 527
pro 6 g
total fat 27 g
sat. fat 12 g
carb 67 g
fibre 4 g
chol 62 mg
sodium 433 mg
% RDI: -
calcium 3%
iron 17%
vit A 14%
vit C 7%
folate 25%
    8 cups (2 L) sliced peeled apples (about 2-1/2 lb/1.25 kg)
    1/2 cup (125 mL) lightly packed brown sugar
    1/4 cup (50 mL) raisins or dried cranberries (optional)
    1 tbsp (15 mL) lemon juice
    1/2 tsp (2 mL) cinnamon
    Perfect pastry
    1 tbsp (15 mL) butter
    1 tbsp (15 mL) milk
    1 tbsp (15 mL) granulated sugar

Preparation:

In large bowl, toss together apples, brown sugar, raisins (if using), lemon juice and cinnamon; set aside.

On lightly floured surface, roll out half of the pastry and fit into 9-inch (23 cm) pie plate. Spoon in filling; dot with butter. Brush pastry edge with water. Roll out remaining pastry and fit over top; trim and flute edge. Cut 4 slashes in top for steam vents; brush with some of the milk.

Roll out pastry scraps; using 1-inch (2.5 cm) cookie cutter, cut out shapes (such as apples). Place on pastry; brush shapes with remaining milk. Sprinkle with sugar.

Bake in bottom third of 425°F (220°C) oven for 15 minutes. Reduce heat to 350°F (180°C); bake for 45 to 60 minutes longer or until apples are tender.

Additional Information

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Source

Canadian Living Magazine: March 2002




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