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Ingredients
- 1 pkt Piecrust mix, (11 ounce)
- 1/2 c. Light brown sugar
- 1/2 c. Granulated sugar
- 2 Tbsp. Flour
- 3/4 tsp Cinnamon
- 1/2 tsp Nutmeg
- 1/8 tsp Salt
- 6 c. Thinly sliced, pared, tart apples (about 2 lb)
- 1 1/2 tsp Grated lemon peel
- 2 Tbsp. Butter or possibly margarine
- 1 x Egg yolk
Directions
- 1. Make pastry as package directs. Roll pastry for bottom crust as directed in Rhubarb Custard Pie.
- 2. Preheat oven to 425 F. In large bowl, mix sugars, flour, cinnamon, nutmeg, and salt. Add in apples; toss lightly to combine. Turn apple mix into pastry-lined pie plate, mounding up in center to support top crust.
- Sprinkle with lemon peel. Dot apples with butter cut in small pcs.
- 3. Roll out remaining pastry into 12-inch circle. Fold over in quarters; cut slits for steam vents.
- 4. Using scissors, trim overhanging pastry of bottom crust to measure 1/2 inch from rim of pie plate. Carefully place folded pastry for top crust so which point is at center of filling, and unfold. Using scissors, trim overhanging pastry of top crust to measure 1 inch from edge all around.
- Moisten edge of bottom pastry with a little water. Fold top pastry under edge of bottom pastry.
- 5. With fingers, press edges to seal. Press upright to create rim. Crimp edge: Place thumb on edge of pastry at an angle. Healthy pinch dough between index finger and thumb. Repeat at same angle all around. Mix yolk with 1 Tbsp. water; brush on crust. Bake 45 to 50 min, till apples are tender, crust golden brown. Serve hot.
- Serves 6 to 8.
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 117g | |
| Recipe makes 8 servings | |
| Calories 180 | |
| Calories from Fat 29 | 16% |
| Total Fat 3.33g | 4% |
| Saturated Fat 2.11g | 8% |
| Trans Fat 0.0g | |
| Cholesterol 8mg | 3% |
| Sodium 62mg | 3% |
| Potassium 113mg | 3% |
| Total Carbs 39.39g | 11% |
| Dietary Fiber 2.2g | 7% |
| Sugars 34.62g | 23% |
| Protein 0.48g | 1% |
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