Country Apple Pie Recipe

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Country Apple Pie
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Ingredients:

  • 10-inch two-crust pie pastry (below)
  • 1 cup sugar
  • 1/2 tsp ground nutmeg
  • dash of salt
  • 8 cups thinly sliced pared tart cooking apples (about 8 medium)

Directions:

  1. Heat oven to 425 degrees. Prepare pastry.
  2. Mix sugar, flour, cinnamon, nutmeg and salt.
  3. Stir in apples.
  4. Turn into pastry-lined deep-dish pie plate, 9x 1 1/2 inches, or regular pie plate, 10x 1 1/2 inches.
  5. Drizzle with 3 tablespoons of the whipping cream.
  6. Cover with top crust that has slits cut in it; seal and flute.
  7. Brush with remaining whipping cream.
  8. Top with leaf or other shapes cut from pastry scraps if desired.
  9. Bake 40 to 45 minutes or until crust is brown and juce begins to bubble through slits in crust.
  10. 8 Servings
  11. -
  12. 10-inch Two-Crust Pie Pastry
  13. 1 cup shortening or 3/4 cup plus 2 tablespoons lard
  14. 2 2/3 cups all-purpose flour
  15. 1 teaspoon salt
  16. 7 to 8 tablespoons cold water
  17. -
  18. Cut shortening into flour and salt until particules are size of small peas.
  19. Sprinkle in water, 1 tablespoon at a time, tossingwith fork until all flour is moistened and pastry almost cleans side of bowl (1 to 2 teaspoons water can be added if necessary).
  20. -
  21. Gather pastry into a ball. Divide pastry in half; shape into 2 flattened rounds on lightly floured cloth-covered surface.
  22. -
  23. Roll pastry from center to outside edge in all directions, occasionally giving it a quarter turn.
  24. Lift pastry occasionally to prevent it from sticking to cloth.
  25. -
  26. Fold bottom pastry into fourths; place in pie plate with point in center.
  27. Unfold and gently ease into plate, being careful not to stretch pastry.
  28. -
  29. Cut slits into top pastry; fold into fourths. Unfold over filling; Overhang top 1 inch beyond edge. Fold and roll overhanging pastry under edge of bottom pastry; press to seal.
  30. -
  31. Form a stand-up rim on edge of pie plate while pinching top and bottom edges together. This seals pastry and makes fluting easier.
  32. -
  33. Crimp a 2- to 3-inch strip of aluminum foil over the fluted edge to prevent excessing browning. Remove aluminum foil 15 minutes before the end of the baking time.
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Nutrition Facts

Per ServingPer 100 g
Amount Per 1 Serving
Calories 99.77 Kcal (418 kJ)
Calories from fat 25.79 Kcal
% Daily Value*
Total Fat 2.87g 4%
Cholesterol 10.28mg 3%
Sodium 22.65mg 1%
Potassium 11.64mg 0%
Total Carbs 18.46g 6%
Sugars 14.74g 59%
Dietary Fiber 0.28g 1%
Protein 0.56g 1%
Vitamin C 0.1mg 0%
Iron 0.1mg 0%
Calcium 8.3mg 1%
Amount Per 100 g
Calories 371.75 Kcal (1556 kJ)
Calories from fat 96.11 Kcal
% Daily Value*
Total Fat 10.68g 4%
Cholesterol 38.29mg 3%
Sodium 84.41mg 1%
Potassium 43.37mg 0%
Total Carbs 68.78g 6%
Sugars 54.94g 59%
Dietary Fiber 1.03g 1%
Protein 2.08g 1%
Vitamin C 0.3mg 0%
Iron 0.2mg 0%
Calcium 31mg 1%

* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.

Tastes

  • salty
  • savory
  • bitter
  • sweet
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Recipe Tags

Weightwatchers Points

  • 2.2
    Points
  • 3
    PointsPlus

Good Points

  • saturated fat free,
  • low sodium

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