| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Vegetables | Gma2 | 1 | Servings | |
INGREDIENTS
| Basic Piecrust for a | ||
| Double-Crust Pie | ||
| 1 | c | Packed light brown sugar |
| 1/4 | c | Half-and-half |
| 5 | T | Unsalted butter |
| 1 | t | Vanilla extract |
| 7 | Granny Smith apples, peeled | |
| cored and | ||
| cut into 1/4-inch | ||
| wedges | ||
| 1 | T | Fresh lemon juice |
| 3 | T | Cornstarch |
| Grated zest of 1/2 lemon | ||
| Grated zest of 1/4 orange | ||
| optional | ||
| 1/2 | t | Ground cinnamon |
| 1 3/8 | t | Ground allspice |
| 1/4 | t | Ground nutmeg |
| 1 | t | All-purpose flour |
| 1 1/2 | c | All-purpose flour |
| 1/2 | t | Salt |
| 1/2 | c | Butter-flavored vegetable |
| shortening chilled | ||
| 1/3 | c | Iced water |
INSTRUCTIONS
Preheat the oven to 375 degrees F. 2. In a small saucepan, stir 3/4 cup of the brown sugar and the half-and-half over medium heat until the sugar dissolves. Remove from the heat and add the butter and the vanilla. Stir until the butter melts. Set the butterscotch mixture aside to cool completely. 3. In a medium bowl, toss the apples with the lemon juice. Add the remaining 1/4 cup brown sugar, the cornstarch, lemon zest, and the orange zest (if using), cinnamon, allspice and nutmeg. 4. On a lightly floured work surface, roll out the larger disk of dough into a 13-inch round about 1/8 inch thick. Fold the dough in half. Transfer to a 9-inch pie pan, and gently unfold the dough to fit into the pan. Sprinkle the bottom of the dough with the flour. Fill the pie pan with the apple mixture. Pour the cooled butterscotch mixture over the apples. 5. On a lightly floured work surface, roll out the remaining pie dough into a 10- to 11-inch round about 1/8 inch thick. Fold the dough in half, and gently unfold over the apples to cover the filling. Using scissors or a sharp knife, trim the edges of the 2 piecrusts to a 1-inch overhang. 6. Pinching the 2 crusts together, fold the dough under itself so the edge of the fold is flush with the edge of the pie pan. Flute the crust around the edges of the pan. Cut a few slits in the top crust so the steam can escape. 7. Bake until golden brown and the juices are bubbling (look into the slits to check), about 45 minutes. Cool completely on a wire cake rack. Makes 8 servings. Basic Piecrust: 1.Sift the flour and salt into a medium bowl. Add the shortening. Using a fork or a pastry blender, cut the shortening into the flour until the mixture resembles coarse crumbs with a few pea-sized bits. 2.Stirring with the fork, gradually add enough of the water until the mixture clumps together (you may need more or less water). Gather up the dough and press into a thick disk. If desired, wrap the dough in wax paper and refrigerate for up to 1 hour. Makes one 9-inch piecrust Converted by MC_Buster. NOTES : From Patti La Belle Recipe by: Good Morning America Converted by MM_Buster v2.0l.
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Nutrition (calculated from recipe ingredients)
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Calories: 1330
Calories From Fat: 526
Total Fat: 60g
Cholesterol: 152.7mg
Sodium: 1179.8mg
Potassium: 300.5mg
Carbohydrates: 174.3g
Fiber: 8g
Sugar: 1.9g
Protein: 20.8g