Classic Double Pie Crust
2 tb All-purpose flour
2 lb Granny Smith apple
1/2 c Sugar
1 ts Ground cinnamon
1 ts Ground nutmeg
3 tb Low-sugar orange marmalade
2 tb Butter or margarine
Milk
1. Prepare pie crust folliwng steps 1 and 2 of Classic Pie Crust (or get
Pillsbury refrigerated pie crust). Roll out and place in pie plate
following steps 3 and 4 of CPC. Cover with plastic wrap and refrigerate 30
minutes to allow dough to relax. Sprinkle crust with flour.
2. Preheat oven to 450 degrees F.
3. Peel and core and thinly slice apples.
4. Combine sugar, cinnamon and nutmeg in small bowl. Layer apple slices
alternately with sugare mixture in pie crust.
5. Drop marmalade by teaspoonfuls on top of apples.
6. Cut butter into 10 pieces. Place butter pieces on top of apples in pie
crust.
7. Roll out top crust and place over filling.
8. Trim edge leaving 1/2-inch overhang. Fold overhang under so crust is
even with edge of pie plate.
9. To flute, place index finger on inside edge of rim, pointing toward
outside of pie. Pinch crust into V shape between index finger and thumb of
other hand. Repeat along entire edge.
10. Cut out design in top crust with paring knife. Re-roll dough scraps and
cut out stem and leaf shapes. Brush top crust with milk. Place shapes on
pie.
11. Bake 15 minutes. REDUCE OVEN TEMPERATURE TO 375F. Continue baking 30 to
35 minutes or until golden brown. Cool completely on wire rack.
Yields
8 Servings