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.
- Portion size 8 servings
- Credits : Canadian Living Magazine: March 2002
- 8 cups peeled, cored and sliced apples (about 2-1/2 lb/1.25 kg)
- 1/2 cup lightly packed brown sugar
- 1/4 cup raisin optional
- 1/4 cup dried cranberry optional
- 1 tablespoon lemon juice
- 1/2 teaspoon cinnamon
- Perfect Pastry
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.
Nutritional facts <b>Per each of 8 servings:</b> about
- Sodium 433 mg
- Protein 6 g
- Calories 527.0
- Total fat 27 g
- Cholesterol 62 mg
- Saturated fat 12 g
- Total carbohydrate 67 g
- Iron 17.0
- Folate 25.0
- Calcium 3.0
- Vitamin A 14.0
- Vitamin C 7.0