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Ingredients
- Plain pastry
- 6 c. pared cored apples, sliced 1/4" thick
- 2/3 c. sugar
- 1/4 teaspoon nutmeg
- 1/8 teaspoon salt
- 1/4 teaspoon cinnamon
- 1 teaspoon lemon juice
- 2 teaspoon butter
Directions
- Lightly roll half of the pie crust to 1/8 inch thickness and about 2 1/2 inches larger than a 9 inch pie plate. Fold it in half and fit it into the pie plate.
- In rolling the pie crust, use only sufficient flour to prevent sticking, handling the dough very lightly and never turning it. Press the pie crust lightly to fit and pie pan and trim even with the edge of the pan, using a knife. Fill the pie shell with the apples.
- Mix sugar, nutmeg, salt, cinnamon and lemon juice. Sprinkle over the apples and dot with the butter. Moisten the edge of the crust with cool water. Roll the toher half of the pie crust ot 1/8 inch thickness and about 1 inch larger than the diameter of the plate. Fold this in half and make 3 slits, each 1/2 inch thick in length, in the center of the folded side. Adjust over the filling, then carefully fold the edge of the upper crust under the lower crust all the way around. Finish by pressing the edges together with a fork dipped in flour.
- If a glazed surface is desired, or possibly slightly beaten egg white. Bake for 40 min at 425 degrees in a preheated oven. Makes one pie or possibly 12 tarts.
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 218g | |
| Recipe makes 4 servings | |
| Calories 281 | |
| Calories from Fat 46 | 16% |
| Total Fat 5.15g | 6% |
| Saturated Fat 2.16g | 9% |
| Trans Fat 0.0g | |
| Cholesterol 18mg | 6% |
| Sodium 145mg | 6% |
| Potassium 205mg | 6% |
| Total Carbs 60.08g | 16% |
| Dietary Fiber 4.3g | 14% |
| Sugars 50.97g | 34% |
| Protein 2.11g | 3% |
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