Brown Sugar Apple Pie Recipe
Ingredients
| 1 prepared pastry pie crust (top and bottom) | ||
| Light brown sugar | 1/2 Cup (16 tbs) | |
| Sugar | 1/2 Cup (16 tbs) | |
| Flour | 2 Tablespoon | |
| Cinnamon | 1 Teaspoon | |
| Nutmeg | 1/2 Teaspoon | |
| Lite salt | 1/8 Teaspoon | |
| 6 cups thinly sliced, pared tart apples | ||
| Lemon peel | 1 1/2 Teaspoon, grated | |
| 2 Tbs. liquid Butter Buds | ||
| 1 Egg Beater | ||
| All purpose flour | 2 Cup (16 tbs) (Crust:) | |
| Lite salt | 1 Teaspoon (Crust:) | |
| 1/2 cup Promise Ultra Fat-Free margarine | ||
| Cold water | 4 Tablespoon (Crust:) | |
Directions
For crust: Blend all of the ingredients well, but do not over-work.
Divide dough in half and roll out each half separately to make bottom and top crusts.
Preheat oven to 425° F.
In a large bowl, mix sugars, flour, cinnamon, nutmeg, and lite salt.
Add apples; toss lightly to combine.
Turn apple mixture into prepared pie crust.
Sprinkle with grated lemon peel.
Drizzle liquid Butter Buds over the top.
Roll out remaining dough for top crust into a 12-inch circle.
Fold over in quarters; Carefully place folded pastry for top crust so that point is at the center of filling, and unfold.
Use scissors to trim the overhanging crust to measure 1-inch all the way around.
Moisten edge of bottom pastry with a little water.
Fold top pastry under edge of bottom pastry.
With fingers, press edges to seal.
Press upright to form rim.
Crimp edge by pinching with thumb on edge of pastry at an angle.
Repeat all the way around the pie.
Mix the Egg Beater with 1 Tbs.water and brush over the top crust.
Slit the top for ventilation.
Bake 45-50 minutes or until crust is golden brown.
To keep the edges from getting too brown, wrap foil over edges for the first 35 minutes of baking.
Divide dough in half and roll out each half separately to make bottom and top crusts.
Preheat oven to 425° F.
In a large bowl, mix sugars, flour, cinnamon, nutmeg, and lite salt.
Add apples; toss lightly to combine.
Turn apple mixture into prepared pie crust.
Sprinkle with grated lemon peel.
Drizzle liquid Butter Buds over the top.
Roll out remaining dough for top crust into a 12-inch circle.
Fold over in quarters; Carefully place folded pastry for top crust so that point is at the center of filling, and unfold.
Use scissors to trim the overhanging crust to measure 1-inch all the way around.
Moisten edge of bottom pastry with a little water.
Fold top pastry under edge of bottom pastry.
With fingers, press edges to seal.
Press upright to form rim.
Crimp edge by pinching with thumb on edge of pastry at an angle.
Repeat all the way around the pie.
Mix the Egg Beater with 1 Tbs.water and brush over the top crust.
Slit the top for ventilation.
Bake 45-50 minutes or until crust is golden brown.
To keep the edges from getting too brown, wrap foil over edges for the first 35 minutes of baking.
Chef
