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Sugar-Kissed Apple Pie

Oh my, apple pie! Here's a version that's been specially topped with sparkling sugar.

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 (42) 13 Reviews
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  • Prep Time 45 min
  • Total Time 2 hr 20 min
  • Servings 8

Ingredients

Pastry

2
cups Gold Medal™ all-purpose flour
1
teaspoon salt
2/3
cup plus 2 tablespoons shortening
4
to 6 tablespoons cold water

Filling

1/2
cup sugar
1/4
cup Gold Medal™ all-purpose flour
3/4
teaspoon ground cinnamon
1/4
teaspoon ground nutmeg
Dash salt
6
cups thinly sliced peeled tart apples (6 medium)
2
tablespoons butter or margarine, if desired

Topping

1
tablespoon water
1
tablespoon sugar

SAVE ON THIS RECIPE!

LOCATION

Directions

  • 1 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).
  • 2 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.
  • 3 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.
  • 4 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.
  • 5 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.
  • 6 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.

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View Full Nutrition Information

Nutrition Information

NUTRITION INFORMATION PER SERVING

Serving Size: 1 Serving
Calories
410
(
Calories from Fat
190),
% Daily Value
Total Fat
21g
21%
(Saturated Fat
5g,
5%
Trans Fat
3 1/2g
3 1/2%
),
Cholesterol
0mg
0%;
Sodium
310mg
310%;
Total Carbohydrate
52g
52%
(Dietary Fiber
2g
2%
  Sugars
23g
23%
),
Protein
4g
4%
;
% Daily Value*:
Vitamin A
0%;
Vitamin C
2%;
Calcium
0%;
Iron
10%;
Exchanges:
1 Starch; 1/2 Fruit; 2 Other Carbohydrate; 0 Skim Milk; 0 Low-Fat Milk; 0 Milk; 0 Vegetable; 0 Very Lean Meat; 0 Lean Meat; 0 High-Fat Meat; 4 Fat;
Carbohydrate Choices:
3 1/2
*Percent Daily Values are based on a 2,000 calorie diet.

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Nutrition information is calculated at the time recipes are created. We do not include optional ingredients in our calculations.
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