Autumn Apple Pie

Autumn Apple Pie

This two-crust pie is filled to the brim with an apple-cinnamon filling dotted with dried cranberries.

Recipe from Better Homes and Gardens
SERVINGS
8
PREP TIME
35 mins

Autumn Apple Pie

This two-crust pie is filled to the brim with an apple-cinnamon filling dotted with dried cranberries.

Ingredients
  • 2   cups all-purpose flour
  • 1/2  teaspoon salt
  • 2/3  cup shortening
  • 6 - 7   tablespoons cold water
  • 2/3 - 3/4  cup sugar
  • 2   tablespoons all-purpose flour
  • 3/4  teaspoon ground cinnamon
  •  Dash ground nutmeg
  • 6 - 8   medium apples, peeled and sliced (7-1/2 cups)
  • 1/4  cup dried cranberries or cherries, or snipped dried apricots or figs, or raisins (optional)
  • 2   tablespoons margarine or butter
  •  Milk
  •  Sugar
Related Video
How to Make Apple Pie Filling

Knowing how to make apple pie filling is one of those things that practically defineswhat it is to be an American...well, an American home cook, anyway!

Directions
1. 
For pastry, stir together 2 cups all-purpose flour and salt in a medium bowl. Using a pastry blender, cut in shortening until pieces are the size of small peas. Sprinkle 1 tablespoon cold water over part of mixture, then gently toss with a fork. Push to side of the bowl. Repeat, using more water, 1 tablespoon at a time, until all is moistened. Divide dough in half. Form each half into a ball.
2. 
On a lightly floured surface, flatten one ball of dough with your hands. Using a rolling pin, roll dough from the center to the edge, forming a circle about 12 inches in diameter. Transfer pastry to a 9-inch pie plate. Carefully ease pastry into pie plate, being careful not to stretch it. Roll out remaining ball of dough to a 12-inch circle.
3. 
For filling, stir together sugar, 2 tablespoons all-purpose flour, cinnamon, and nutmeg in a large bowl. Add apples and dried fruit, if desired; toss to coat. If apples lack tartness, add 1 tablespoon lemon juice. Transfer apple mixture to pastry-lined pie plate. Trim bottom pastry to the edge of pie plate. Cut margarine or butter into small pieces; place on top of apples.
4. 
Make decorative cutouts in top crust to allow steam to escape. Place top crust on filling. Trim to 1/2 inch beyond edge of pie plate. Fold top crust under bottom crust; seal and flute as desired. Brush top crust with milk and sprinkle lightly with sugar. Cover edge of pie with foil to prevent overbrowning.
5. 
Bake in a 375 degree F oven for 30 minutes. Remove foil. Bake 20 to 25 minutes more or until top is golden. Cool on wire rack. Cover and refrigerate any leftovers, and use within 2 days. Makes 8 servings.
Make-ahead tip:
1. 
Prepare and bake pie. Cool. Cover and chill up to 2 days.

nutrition information

Per Serving: cal. (kcal) 407, Fat, total (g) 21, chol. (mg) 8, sat. fat (g) 6, carb. (g) 54, fiber (g) 2, pro. (g) 3, vit. A (IU) 48.59, vit. C (mg) 7.68, sodium (mg) 163, iron (mg) 1.8, Percent Daily Values are based on a 2,000 calorie diet
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