For The Pie Crust: Before making the pie crust, put mixing bowl, utensils and
Roll 2/3 of pie crust to fit an 8-inch or 9-inch pie pan. Arrange apple slices in crust and sprinkle tapioca on top of apples, then sprinkle Sweet 'N Low and cinnamon on top.
Roll out remaining pie crust, perforating the top and arrange over apples. Crimp edges securely, moistening with a little water, if necessary. Bake at 400\u00b0 for 30 minutes or until apples are tender.
One sixth of pie is 227 calories.
For pie crust- In a large bowl, mix
For the pie crust whisk together the flour and
Combine sugar, flour, cinnamon and nutmeg (for juicy pie, omit flour).
Add sugar mixture to the sliced apples, toss to coat fruit.
Fill a pastry-lined 9-inch pie plate with apple mixture; dot with butter.
Adjust top crust, seal and flute edge.
Sprinkle with sugar on top if desired.
Cover edge of pie with foil.
Bake in a 375\u00b0 oven for 25 minutes.
Remove foil, bake for 20 to 25 minutes more or until crust is golden.
Cool or serve warm with ice cream.
Make pastry for 2 pie crust (makes 6 dumplings).
Core and peel 6 apples.
Roll and cut pastry to wrap each apple.
Fill each apple cavity with a mixture of:
1/2 cup sugar, 1 1/2 teaspoons cinnamon, and 1 teaspoon butter.
Wrap each apple and place in a 9 x 13-inch pan.
Boil together for 3 minutes:
1 cup sugar, water, 3 tablespoons butter and 1/4 teaspoon cinnamon.
Pour over apples. Bake at 425\u00b0 for 40 to 45 minutes.
ven to 360\u00b0F.
For this recipe, will need 8
ven to 425 degrees.
For the crust: Combine flour and salt
To make the pie crust: Combine the water and
ell.
Put one pie crust in 9\" pie pan.
Spread 1
9-inch pie plate with 1 rolled-out crust.
Put
If apples lack tartness, sprinkle with the 1 tablespoon lemon juice.
In mixing bowl, combine sugar, flour, cinnamon and nutmeg (for a very juicy pie, omit the flour).
Add sugar mixture to the sliced apples; toss to mix.
Fill pastry-lined pie plate with apple mixture; dot with butter or margarine.
Cut slits in top crust for escape of steam; place pastry atop filling.
Seal and flute edge.
Sprinkle some sugar atop, if desired.
1. To make crust, pulse almonds and salt in
Pre-heat oven to 400 degrees.
Mix sugar, cinnamon, and apples together in a bowl.
Pour into pie crust.
Make topping by mixing brown sugar and flour together, add butter and mix till crumbly.
Sprinkle topping over pie.
Place in oven for 45 - 55 minute.
*note place foil ring around pie crust edges so crust doesn't burn!
Prepare pie crust as directed on box for 9-inch pie.
Line plate bottom with crust.
Mix sugar and flour.
Mix with apples. Fill apples in bottom of crust; add the blueberry filling on top of apples.
Cover with top crust.
Slit vent in top; flute edges high to prevent spill-over in oven.
Heat oven to 400\u00b0.
Bake 10 minutes.
Reduce to 350\u00b0 and bake 25 minutes longer.
Makes one 9-inch pie.
Serves 8.
o 400\u00b0F.
Mix apple pie filling, sugar, cinnamon, nutmeg,
Mix two recipes of Can't Fail Pie Crust.
Fill unbaked pie shell with sliced apples.
In a bowl, mix sugar, cinnamon and flour.
Pour evenly over the apples.
Then sprinkle vanilla over the mixture.
Then cut up margarine or butter over the top.
Cover with top crust and, with knife, make slits for air.
Bake at 400\u00b0 for 15 minutes and at 350\u00b0 for 45 to 50 minutes.
egrees F.
Unroll one pie crust onto a lightly floured surface
oated.
Place the apple mixture in the pie shell, distributing them
melon baller. Put the apple halves in the lemon-water