Kittencal's Apple Pie
November 05, 2011
Categories: Comfort Food, Desserts, Fruit, Apple, Budget-Friendly, Kid Pleaser, Brunch, Christmas, Cinco de Mayo, Easter, Entertaining, Fall/Autumn, Father's Day, July 4th, Labor Day, Ladies Luncheon, Mother's Day, Potluck, Summer, Sunday Dinner, Thanksgiving, Winter, Oven Bake, Vegetarian, Make it from scratch, Pies, Kosher Dairy more
"My signature apple pie it’s a snap to put together if using refrigerated crusts. See my pastry recipe #recipe211 Amounts listed yield one pie."
- Serving Size: 1 (356.9 g)
- Calories 597.8
- Total Fat - 19.8 g
- Saturated Fat - 7.4 g
- Cholesterol - 26.5 mg
- Sodium - 330 mg
- Total Carbohydrate - 103.2 g
- Dietary Fiber - 4.2 g
- Sugars - 69.6 g
- Protein - 7.1 g
- Calcium - 45.9 mg
- Iron - 1.6 mg
- Vitamin C - 11.1 mg
- Thiamin - 0.2 mg
Fit one pastry into the bottom a 9-inch deep-dish pie plate.
In a large bowl using clean hands toss the sliced apples with fresh lemon juice.
In another bowl combine both sugars with flour, cinnamon and nutmeg; sprinkle over the sliced apples then toss to combine.
Place the apple mixture into the middle of the crust mounding fairly high in the center.
Sprinkle butter pieces over the top.
Top with remaining pie pastry; fold the edges under and crimp.
Cut slits in the top to allow steam to escape.
Brush the crust with cream then sprinkle with sugar.
Place the pie plate on a baking sheet, then bake in a 450 degree F oven for 15 minutes, reduce the heat to 350 degree F and continue baking for another 35 minutes.
Tips & Variations
No special items needed.