| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Desserts, Pies & past | 1 | Servings | ||
INGREDIENTS
| Pastry for 9" double crust | ||
| Pie | ||
| 6 | c | Tart apples, peeled & |
| Sliced | ||
| 1/4 | c | Sugar |
| 1/2 | c | Light brown sugar, packed |
| 2 | T | Flour |
| 1/4 | t | Salt |
| 1/8 | t | Nutmeg |
| 1/8 | t | Lemon rind, grated |
| 2 | t | Lemon juice |
| 1 | T | Margarine |
INSTRUCTIONS
Line a 9" pie pan with pastry. Mix next 8 ingredients and fill pie shell, laying apple slices flat. dot with the butter. Roll out top crust and cut slits in several places for steam to escape. Moisten edges of crust well with cold water and adjust top crust. with fingers or fork, ping the two crusts together to make a tight seal around pie. Bake in very hot oven (450F) for 15 minutes. Reduce heat and bake 45 to 50 minutes longer. From Linda Martin-Bronson Recipe By : Concord Hospital Admitting Cookbook, Concord, NH From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini
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Nutrition (calculated from recipe ingredients)
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Calories: 698
Calories From Fat: 103
Total Fat: 11.6g
Cholesterol: 0mg
Sodium: 753.3mg
Potassium: 40.2mg
Carbohydrates: 148.4g
Fiber: <1g
Sugar: 101.2g
Protein: 1.8g