Thursday, December 10, 2009

A Touch of Orange Apple Pie


1Classic Crisco Pie Crust
3/4Cup Sugar
1Tbsp. Cornstarch
1Tsp. ground cinnamon
1/2Tsp. grated orange peel
1/8Tsp. Salt
1/8Tsp. ground nutmeg
7Cups peeled and sliced Granny Smith apples, about 2 pounds or 7 medium
2Tbsp. Butter




PREPARE recipe for double crust pie, using a 9-inch pie plate. Roll out dough for bottom crust and place in pie plate according to recipe directions.

HEAT oven to 400°F.

COMBINE sugar, cornstarch, cinnamon, orange peel, salt and nutmeg in small bowl. Place apples in unbaked pie crust. Sprinkle sugar mixture over apples. Dot with butter. Moisten pastry edge with water.

ROLL out dough for top crust, place onto filled pie and finish edges according to recipe directions. Cut slits in top crust or prick with fork to vent steam.

BAKE 35 minutes. Remove pie from oven. Brush with milk. Sprinkle with sugar. Cover edge of pie with foil, if necessary, to prevent overbrowning. Bake 10 minutes or until filling in center is bubbly and crust is golden brown.

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