EASY APPLE PIE
SERVES ONE 9-INCH PIE
1⁄2 cup sugar, plus extra for sprinkling
2 tbsp all-purpose flour
1 tsp ground cinnamon
5 or 6 apples, peeled and thinly sliced
1 recipe double piecrust or 2 store-bought piecrusts
Soy, almond, or rice milk for brushing
NUTRITIONAL VALUES
Calories: 1248kcal
Fat: 4.2g (0.2g S.Fat)
Carbs: 316.6g
Protein: 7.1g
Sugar: 219.1g
Sodium: 436mg
METHOD
Preheat oven to 190°C/375°F. Lightly grease a 9-inch pie pan.
In a large mixing bowl, combine 1/2 cup sugar, flour, and cinnamon. Mix in the apples with a large spoon until they are evenly coated.
Take the double piecrust dough out of the fridge. If the dough is difficult to roll, leave it at room temperature to soften until it is easier to work with. Roll out 1 disc of dough until it is about 1/8 inch thick on a lightly floured surface. Lift the dough carefully and place it in the prepared pan, allowing about 1 inch to hang over the sides. Fill the pie shell halfway with apple filling.
Roll out the second disc of dough until it is about 1/8 inch thick on a lightly floured surface. Tuck the excess and overhanging dough into the pie shell and place it on top of the apples. To make a decorative border, crimp the dough between your two index fingers. Make slits in the dough's top layer.
For an extra-sweet and crisp top, brush the top and edges of the piecrust with non-dairy milk and sprinkle with sugar. Bake for 50–55 minutes, or until the crust is golden brown.
In a large mixing bowl, combine 1/2 cup sugar, flour, and cinnamon. Mix in the apples with a large spoon until they are evenly coated.
Take the double piecrust dough out of the fridge. If the dough is difficult to roll, leave it at room temperature to soften until it is easier to work with. Roll out 1 disc of dough until it is about 1/8 inch thick on a lightly floured surface. Lift the dough carefully and place it in the prepared pan, allowing about 1 inch to hang over the sides. Fill the pie shell halfway with apple filling.
Roll out the second disc of dough until it is about 1/8 inch thick on a lightly floured surface. Tuck the excess and overhanging dough into the pie shell and place it on top of the apples. To make a decorative border, crimp the dough between your two index fingers. Make slits in the dough's top layer.
For an extra-sweet and crisp top, brush the top and edges of the piecrust with non-dairy milk and sprinkle with sugar. Bake for 50–55 minutes, or until the crust is golden brown.
