Autumn Apple Pie & Double Pastry Crust

Printer-friendly versionPrinter-friendly version
Ingredient List: 

8 cups sliced, tart cooking apples (7-8 medium apples)
3/4  cup sugar
3 tablespoons all-purpose flour (can use whole wheat flour)
1/8 teaspoon salt
1 teaspoon cinnamon
2 tablespoons butter (optional)
1 tablespoon lemon juice
2 (9”) refrigerated pie crusts (or you may use your favorite recipe)
1 tablespoon low-fat milk
1 teaspoon sugar


Preheat oven to 450° F. 

Wash apples; core and peel apples (or peel can be kept on for added fiber and chewier texture) and slice thin. In a large bowl, combine sugar, flour, salt and cinnamon. Combine sugar mixture, lemon juice and apple slices, tossing lightly to combine.

Turn into pastry-lined 9-inch deep-dish pie plate, mounding apples high in center; dot with butter (optional).

Place on the top crust, adjust over filling and trim. Fold edge of top crust under bottom crust; press together with fingertips. Crimp edge decoratively. Make several cuts or a design in center for steam vents; brush top crust with milk and sprinkle with sugar. 

Bake in a hot oven for 10 minutes, then reduce heat to 350° F and bake for about 40 to 45 minutes or until crust is golden-brown.

Nutrition Information, per slice approximately: 370 calories; 3.5 g protein; 60 g carbohydrates; 3.5 g fiber; 15 g fat (4 g saturated); 0 mg cholesterol; 40 mcg folate; 1.5 mg iron; 271 mg sodium.