Recipes and Tips for making Pie.
Fresh apple pie
- 1 package Betty Crocker® pie crust mix
- 1/3 cup cold water
- ½ cup sugar
- ½ cup Gold Medal® all-purpose flour
- ½ teaspoon ground cinnamon
- ¼ teaspoon ground nutmeg
- 5 cups thinly sliced peeled apples (3 large)
- 1 tablespoon butter or margarine
- Additional sugar
- Heat oven to 425°F. Make pie crust mix as directed for 9-Inch Two-Crust Pie, using 1/3 cup cold water--except trim overhanging edge of bottom pastry 1 inch from rim of plate.
- Stir together ½ cup sugar, the flour, cinnamon and nutmeg in large bowl. Add apples; toss. Spoon into pastry-lined pie plate. Dot with butter.
- Roll remaining pastry; cut into 10 strips, each about 1/2 inch wide. Place 5 strips across filling in pie plate. Weave a cross-strip through by first folding back every other strip of the first 5 strips. Continue weaving, folding back alternate strips before adding each cross-strip, until lattice is complete. Trim ends. Fold trimmed edge of bottom crust over ends of strips, building up a high edge. Seal and flute. Brush lightly with milk; sprinkle lightly with additional sugar.
- Bake 30 to 35 minutes or until crust is golden brown and juice is bubbly.
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