Brown Sugar Apple Pie
Prep Time: 45 minutes
Cook Time: 1 hour to overnight
Total Time: 1 hour 45 minutes
I love cooking with apples. Apple pie, apple crisp, apple fritters- you name it, I love ‘em. I often get asked about what kind of apple to use – and when. Here’s a little apple 101.
Apples are fat, sodium, and cholesterol-free and a medium apple is about 80 calories. Apples are a great source of fiber. Don’t peel your apple. Two-thirds of the fiber and lots of antioxidants are found in the peel.
Let’s say you’re making an apple crisp- or an apple pie- The best apples to use are Granny Smith, Golden Delicious, Red Delicious, Jonathan or Pippin.
Store apples in the refrigerator and wait to peel or cut them until just before you plan to use them, since apples begin to discolor as soon as they’re exposed to air. (You can place sliced apples in a bowl of cold water and add about 1 tablespoon of lemon juice to keep them from turning brown)
1 pound of apples = 4 small, 3 medium, or 2 large apples = 4-1/2 cups cored and sliced apples.
If you’re making a 9-inch pie: buy about 2-1/2 pounds of apples.
If you’re looking for inspiration, try this 5-star recipe for Brown Sugar Apple Pie.
PREPARE recipe for double crust pie. Roll out dough for bottom crust. Place in 9-inch pie plate. Press to fit without stretching dough. Trim even with pie plate. Do not bake.
HEAT oven to 350°F.
PLACE apple slices in unbaked pie crust. Combine sugar, brown sugar and flour in small bowl; sprinkle over apples. Sprinkle with cinnamon. Dot with butter. Moisten pastry edge with water.
ROLL out dough for top crust. Place onto filled pie. Trim 1/2-inch beyond edge. Fold top crust under bottom crust edge to seal. Crimp and flute edges. Cut slits in top crust or prick with fork to allow steam to escape.
BRUSH top crust with milk; sprinkle with sugar.
BAKE 1 hour or until filling is bubbly and crust is golden brown. Cool to room temperature before serving.
|Yield:||makes one 9-inch pie|
Double Crust Classic Crisco Pie Crust
7 cups peeled, cored, sliced Granny Smith apples (about 2 1/3 pounds or 7 medium)
1/2 cup granulated sugar
1/4 cup firmly packed light brown sugar
1/4 cup Pillsbury BEST® All Purpose Flour
1 teaspoon ground cinnamon
1/2 cup butter, cut into pieces
to you by Amy Tobin
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