SUGAR-KISSED APPLE PIE
Oh my, apple pie! Here's a version that's been specially topped with sparkling sugar.
Provided by By Betty Crocker Kitchens
Categories Dessert
Time 2h20m
Yield 8
Number Of Ingredients 13
Steps:
- Heat oven to 425°F. In medium bowl, mix 2 cups flour and 1 teaspoon salt. Cut in shortening, using pastry blender (or pulling 2 table knives through ingredients in opposite directions), until particles are size of small peas. Sprinkle with cold water, 1 tablespoon at a time, tossing with fork until all flour is moistened and pastry almost cleans side of bowl (1 to 2 teaspoons more water can be added if necessary).
- Gather pastry into a ball. Divide pastry in half; shape each half into flattened round on lightly floured surface. Wrap flattened rounds of pastry in plastic wrap; refrigerate about 45 minutes or until firm and cold, yet pliable.
- On lightly floured surface, roll 1 round of pastry into circle 2 inches larger than upside-down 9-inch glass pie plate, using floured rolling pin. Fold pastry into fourths; place in pie plate. Unfold and ease into plate, pressing firmly against bottom and side.
- In large bowl, mix 1/2 cup sugar, 1/4 cup flour, the cinnamon, nutmeg and dash of salt. Stir in apples. Spoon into pastry-lined pie plate. Cut butter into small pieces; sprinkle over apples. Trim overhanging edge of bottom pastry 1/2 inch from rim of plate.
- Roll other round of pastry. Fold pastry into fourths and cut slits so steam can escape; place over filling and unfold. Trim overhanging edge of top pastry 1 inch from rim of plate. Fold and roll top edge under lower edge, pressing on rim to seal; flute. Brush top crust with 1 tablespoon water; sprinkle with 1 tablespoon sugar.
- Cover edge with 2- to 3-inch strip of foil to prevent excessive browning; remove foil during last 15 minutes of baking. Bake 40 to 50 minutes or until crust is golden brown and juice begins to bubble through slits in crust. Cool on cooling rack at least 2 hours.
Nutrition Facts : Calories 410, Carbohydrate 52 g, Cholesterol 0 mg, Fat 4, Fiber 2 g, Protein 4 g, SaturatedFat 5 g, ServingSize 1 Serving, Sodium 310 mg, Sugar 23 g, TransFat 3 1/2 g
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Seepe Vince
[email protected]This pie is a bit time-consuming to make, but it's definitely worth it! The end result is a beautiful and delicious pie that will impress your guests.
Virginia Palacios
[email protected]I love that this pie is made with whole wheat flour. It gives it a more wholesome flavor and makes me feel good about eating it.
Juliana Angelova
[email protected]This pie is perfect for fall! The apples are in season and the spices give it a warm and cozy flavor.
Adeyant Virshni
[email protected]I made this pie for a bake sale and it sold out in minutes! Everyone loved the sweet and tart flavor of the apples.
mdzillur rahaman
[email protected]I was a bit hesitant to make this pie because I'm not a very experienced baker. But it was actually really easy to make and it turned out delicious!
Nishit Shik
[email protected]I made this pie for my husband's birthday and he loved it! He said it was the best apple pie he had ever had.
Kiera Maoin
[email protected]I followed the recipe exactly and the pie turned out perfectly. The crust was golden brown and the apples were soft and juicy.
Kole Jagessar
[email protected]This was the best apple pie I have ever had! The crust was so flaky and the apples were so flavorful.
Mo Moj
[email protected]I made this pie for a potluck and it was a huge success! Everyone loved it and asked for the recipe.
Mian Mohsin Ali
[email protected]This apple pie was a hit with my family! The crust was flaky and the apples were perfectly spiced. I will definitely be making this again.