Lunds and Byerlys Apple Pie
This is the classic apple pie that you remember from Grandma’s kitchen. Two pounds of apples – that’s 6-8 medium-sized fruits – should yield enough slices for one 9-inch pie. Use store-bought pie pastry, or make your own. Reprinted here with permission of Lunds & Byerlys.
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- Pastry for 9-inch double crust pie
- 6-7 cups thinly sliced, pared tart apples, (Haralson, Granny Smith, Rome Beauty)
- 3/4-1 1/4 cups sugar
- 3 tablespoons flour
- 1 teaspoon ground cinnamon
- 1/2 teaspoon ground nutmeg
- 1/4 teaspoon salt
- 1 tablespoon butter
- Two pounds apples equals 6-8 medium or enough for one 9-inch pie.
- Preheat oven to 400 degrees F.
- Combine sliced apples with mixture of sugar, flour, spices and salt. Fill pastry-lined pan, dot with butter and top with pastry; trim edge to about 1/2 inch over edge of pan. Press upper and lower edges together, gently fold edges under and press with tines of floured fork or flute edges. Brush top with a little milk, sprinkle with sugar and bake on lower rack in preheated 400 F oven until crust browns and juices begin to bubble through (40-50 minutes).
- Calories 409; calories from fat 39%; fat 17.7 g; saturated fat 5.0 g; trans fat 0.1 g; protein 2.6 g; carbohydrates 59.0 g; total sugars 29.2 g; fiber 2.5 g; cholesterol 3.9 mg; iron 0.3 mg; sodium 336.9 mg; calcium 11.0 mg
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