Easy Apple Pie For 4 Foldover Food

EASY AS APPLE PIE

Steps:

• Place bottom crust in pan. Add apples, sprinkle with sugar and nutmeg. Top with butter, place top crust over and vent with a few holes poked in pastry top. Bake 375 degrees for one hour.

EASY APPLE PIE

Steps:

• Preheat oven to 350 degrees. In a large mixing bowl, combine sugar, flour, cinnamon, nutmeg, and salt. Peel and core apples; slice 1/2 inch thick, and add to bowl. Drizzle lemon juice on top; gently toss to coat.
• On a lightly floured work surface, roll out dough to a 20-inch round, about 1/8 inch thick. Wrap dough around rolling pin; carefully unroll over a 9-inch pie plate, leaving overhang. To fit into pan, lift edge of dough, and let dough drape inward. Use kitchen scissors to trim to a 3-inch overhang.
• Mound apple mixture into pie dough. Gently fold dough over apples. Lightly brush dough with cold water, and sprinkle with remaining tablespoon sugar.
• Bake on a rimmed baking sheet, rotating once, until crust is golden and filling is set (it will be juicy but not runny), about 1 1/2 hours (tent with foil if crust browns too quickly). Cool completely before serving.

APPLE PIE I

Steps:

• Prepare your pastry for a two crust pie. Wipe, quarter, core, peel, and slice apples; measure to 6 cups.
• Combine sugar and cinnamon. The amount of sugar used depends on how tart your apples are.
• Arrange apples in layers in pastry lined pie plate. Sprinkle each layer with sugar and cinnamon. Dot top layer with small pieces of butter or margarine. Cover with top crust.
• Place on lowest rack in oven preheated to 450 degrees F (230 degrees C). Bake for 10 minutes, then reduce oven temperature to 350 degrees F (175 degrees C). Bake for 30 to 35 minutes longer. Serve warm or cold.

EASY APPLE PIE FOR 4 FOLDOVER

Steps:

• In 2-quart saucepan, mix apples, brown sugar, 1 tablespoon of the water and the lemon juice.
• Cook over medium heat, stirring occasionally, until bubbly.
• Reduce heat to low; cover and cook 6 to 8 minutes, stirring occasionally, until apples are tender.
• In small bowl, mix flour, granulated sugar and salt.
• Gradually stir into apple mixture, cooking and stirring until mixture thickens.
• Remove from heat; stir in butter and vanilla.
• Cool 15 minutes.
• Meanwhile, heat oven to 375°F
• Let pie crust pouch stand at room temperature for 15 minutes.
• Remove pie crust from pouch; unroll crust on ungreased cookie sheet.
• Spoon cooled fruit mixture evenly onto half of crust to within 1/2 inch of edge.
• In small bowl, beat egg and 1 tablespoon water; brush over edge of crust.
• Fold untopped half of crust over apple mixture; firmly press edge to seal.
• Flute edge; cut small slits in several places in top crust. Brush top with remaining egg mixture.
• Bake 25 to 35 minutes or until crust is golden brown. Serve warm or cool.

4# APPLE PIE

Steps:

• Preheat oven to 400 degrees F.
• To make the crust: Blend flour, salt, and butter in food processor until butter is pea sized, about 15 pulses. Add cold water and blend until dough forms a ball, about 20 seconds. Form into a ball and divide in half. Roll half of the dough out to make pie bottom. Place pie bottom in a 10-inch deep dish pie pan.
• Fill bottom crust with the apples. Sprinkle lemon juice over the apples and top with apple pie mix in the center of the pie. Roll out the other piece of dough and place on top over the pie mix.
• Move oven rack to the middle of the oven. Cover crust edges tightly with 3 strips of aluminum foil. Cover top of pie loosely with a 12 by 12-inch square piece of foil. Place pie on cookie sheet. Bake 1 hour and 15 minutes. Remove large piece of foil, leaving strips in place, and bake until well browned, about 10 to 15 minutes. Strips may be removed the last 5 minutes, if necessary, to brown crust.
• Blend all ingredients together.

EASY APPLE PIE FOLDOVER

Steps:

• 1. In medium saucepan, combine apples, brown sugar, 1 tablespoon water and lemon juice. Cook over medium heat until bubbly, stirring occasionally. Reduce heat to low cover and cook 6 to 8 minutes or until apples are tender, stirring occasionally.2. In small bowl, combine flour, sugar and salt stir into apple mixture. Cook until mixture thickens, stirring constantly. Remove from heat stir in vanilla and margarine. Cool 15 to 20 minutes.3. Meanwhile, heat oven to 375°F. Let pie crust pouch stand at room temperature for 15 to 20 minutes.4. Remove pie crust from pouch. Unfold crust place on ungreased cookie sheet. Press out fold lines.5. Spoon fruit mixture evenly on half of crust to within 1/2 inch of edge. In small bowl, beat 1 tablespoon water and egg brush over edges of crust. Fold remaining side of crust over fruit, turnover fashion press edges firmly to seal.* Flute edge cut small slits in top crust. Brush top with egg mixture.6. Bake at 375°F. for 25 to 35 minutes or until crust is golden brown. Serve warm or cool.TIP:* If desired, cut out decorative shapes from remaining side of crust before folding crust over fruit. Omit slits in crust.Nutrition Information Per Serving: Serving Size: 1/4 of Recipe * Calories: 380 * Calories from Fat: 160 * % Daily Value: Total Fat: 18 g 28% * Saturated Fat: 6 g 30% * Cholesterol: 65 mg 22% * Sodium: 390 mg 16% * Total Carbohydrate: 51 g 17% * Dietary Fiber: 1 g 4% * Sugars: 23 g * Protein: 3 g * Vitamin A: 4% * Vitamin C: 4% * Calcium: 4% * Iron: 6% * Dietary Exchanges: 1 Starch, 2 1/2 Fruit, 3 1/2 Fat or 3 1/2 Carbohydrate, 3 1/2 Fat

EASY APPLE PIE FOLDOVER

Steps:

• 1. In medium saucepan, combine apples, brown sugar, 1 tablespoon water and lemon juice. Cook over medium heat until bubbly, stirring occasionally. Reduce heat to low cover and cook 6 to 8 minutes or until apples are tender, stirring occasionally.2. In small bowl, combine flour, sugar and salt stir into apple mixture. Cook until mixture thickens, stirring constantly. Remove from heat stir in vanilla and margarine. Cool 15 to 20 minutes.3. Meanwhile, heat oven to 375°F. Let pie crust pouch stand at room temperature for 15 to 20 minutes.4. Remove pie crust from pouch. Unfold crust place on ungreased cookie sheet. Press out fold lines.5. Spoon fruit mixture evenly on half of crust to within 1/2 inch of edge. In small bowl, beat 1 tablespoon water and egg brush over edges of crust. Fold remaining side of crust over fruit, turnover fashion press edges firmly to seal.* Flute edge cut small slits in top crust. Brush top with egg mixture.6. Bake at 375°F. for 25 to 35 minutes or until crust is golden brown. Serve warm or cool.TIP:* If desired, cut out decorative shapes from remaining side of crust before folding crust over fruit. Omit slits in crust.Nutrition Information Per Serving: Serving Size: 1/4 of Recipe * Calories: 380 * Calories from Fat: 160 * % Daily Value: Total Fat: 18 g 28% * Saturated Fat: 6 g 30% * Cholesterol: 65 mg 22% * Sodium: 390 mg 16% * Total Carbohydrate: 51 g 17% * Dietary Fiber: 1 g 4% * Sugars: 23 g * Protein: 3 g * Vitamin A: 4% * Vitamin C: 4% * Calcium: 4% * Iron: 6% * Dietary Exchanges: 1 Starch, 2 1/2 Fruit, 3 1/2 Fat or 3 1/2 Carbohydrate, 3 1/2 Fat