Ingredients: |
Ingredients: 2 Pillsbury refrigerated pie crusts
1/2 c. sugar
1/2 tsp. ground cinnamon 1/8 tsp. salt
1 tbsp. unbleached all-purpose (plain) flour
7 large firm apples peeled, halved lengthwise, cored,and sliced 1/2 inch thick (about 6 cups)
2 tbsp cold unsalted butter, cut into small pieces
1/4 cup walnuts chopped (optional)
1/4 cup raisins (optional)
|
Directions: |
Directions:Fold 1 dough round in half and carefully transfer to a 9-inch pie pan or dish. Unfold and ease the round into the pan, without stretching it, and pat it firmly into the bottom and up the sides of the pan. Trim the edge of the dough, leaving 3/4 of overhang. Set aside
In a small bowl, stir together the sugar, cinnamon, salt, and flour. Place the sliced apples in a large bowl, sprinkle with the sugar mixture, and toss to distribute evenly. Pile the apple into the dough- lined pan. If using walnuts and raisins, add them to the apple mixture now. Dot them with the butter.
Fold reserved dough round in half and carefully position over half of the filled pie. unfold and trim the edge neatly, leaving 1 inch of overhang, then fold the edge of the top round under the edge of the bottom round and crimp the edges to seal. Using a small, sharp knife, cut 5 or 6 slits in the top to allow steam to escape during baking.
Place into a preheated 350º oven. Bake until the crust is golden, about 60- 70 minutes. Let cool until just slightly warm. |
This recipe for Apple Pie is from