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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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( 41 Ratings)

41 Ratings

5 Stars 63%

4 Stars 29%

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1 Stars

Member Reviews ( 13 )

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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

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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.

EXPERT TIPS

Expert Tips

Top off this traditional favorite with a scoop of vanilla or cinnamon ice cream.

Jump-start your pie baking by using Betty Crocker® pie crust mix. Just add water and stir; the dough is ready in 5 minutes.

Got questions? Our experts have the answers. Ask Betty now.

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.

REVIEWS & COMMENTS

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1 - 3 of 13 Reviews View All

Posted 10/18/2012 2:36:57 PM REPORT ABUSE dmandrews said:

Rating:

I was in the mood for a good, old-fashioned apple pie and was thrilled with this recipe! My husband, daughter, and her boyfriend all raved about it! I used Granny smith apples because we like the tart with the sweet of the sugar. I will dot it with butter next time, but no other changes needed. Thank you for sharing.

This reply was: Helpful Inspiring

Posted 11/18/2011 9:59:54 PM REPORT ABUSE Brandi92 said:

Rating:

OH MY GOSH. This pie was delicious! I had made a different kind of apple pie before this one and it was no where as good as this one. I added a little more cinnamon then it calls for, but it was still as good and still had that balance of spices and apple flavor, and the sugar on top was like the icing on the cake! I am def. making this pie again for thanksgving!!!

This reply was: Helpful Inspiring