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      RECIPE TITLE "Apple Pie" recipe excerpted source: Cooking Light magazine , MAY 2005
    posted by JudyC, courtesy of Cooks Online on Compuserve

    yields10 servings (serving size: 1 wedge) time---difficultyeasy

      RECIPE INGREDIENTS

    Pastry:
    2 1/2 cups all-purpose flour
    1/2 teaspoon salt
    1/2 cup vegetable shortening
    1/2 cup ice water
    Cooking spray

    Filling:
    10 cup thinly sliced peeled Granny Smith apple (about 3 pounds)
    3/4 cup granulated sugar
    1 1/2 tablespoons all-purpose flour
    1 teaspoon ground cinnamon
    1/2 teaspoon salt
    1/4 teaspoon ground nutmeg
    1 tablespoon chilled butter, cut into small pieces

    Topping:
    1 tablespoon fat-free milk
    1 teaspoon turbinado sugar

      RECIPE METHOD

    To prepare pastry, lightly spoon 2 1/2 cups flour into dry measuring cups; level with a knife. Combine 2 1/2 cups flour and 1/2 teaspoon salt in a large bowl, stirring well with a whisk; cut in shortening with a pastry blender or two knives until mixture resembles coarse meal. Gradually add ice water; toss with a fork until flour mixture is moist. Divide the dough into 2 equal portions. Gently press each portion into a 4-inch circle on heavy-duty plastic wrap; cover and chill 30 minutes.

    Preheat oven to 425°.

    Slightly overlap 2 sheets of plastic wrap on a slightly damp surface. Unwrap and place 1 portion of chilled dough on plastic wrap. Cover dough with 2 additional sheets of overlapping plastic wrap. Roll dough, still covered, into a 12-inch circle. Place dough in freezer 5 minutes or until plastic wrap can be easily removed. Remove top sheets of plastic wrap; fit dough, plastic wrap side up, into a 9-inch deep-dish pie plate coated with cooking spray. Remove remaining plastic wrap.

    To prepare filling, combine apple and next 5 ingredients (through nutmeg); toss gently to coat. Spoon apple mixture into prepared pie plate; top with butter.

    Slightly overlap 2 sheets of plastic wrap on a slightly damp surface. Unwrap and place remaining portion of chilled dough on plastic wrap. Cover dough with 2 additional sheets of overlapping plastic wrap. Roll dough, still covered, into an 11-inch circle. Place dough in freezer 5 minutes or until plastic wrap can be easily removed. Remove top sheets of plastic wrap; fit dough, plastic wrap side up, over apple mixture. Remove remaining plastic wrap. Press edges of dough together. Fold edges under, and flute. Cut several slits in top of dough to allow steam to escape.

    To prepare topping, brush top of dough with milk; sprinkle turbinado sugar evenly over dough. Place pie plate on a foil-lined baking sheet; bake at 425° for 10 minutes. Reduce oven temperature to 350° (do not remove pie from oven); bake an additional 40 minutes or until browned. Cool on a wire rack.

      Nutritional Information

    Calories 333(30% from fat); Fat 11.2g (sat 3.1g,mono 3.7g,poly 2.6g); Protein 3.7g; Cholesterol 3mg; Calcium 15mg; Sodium 245mg; Fiber 2.5g; Iron 1.7mg; Carbohydrate 55.2g


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