Golden Apple Pie
(Makes 8 servings)
1 refrigerated (15 ounce) prepared double piecrust
Non-stick spray
8 cups (2 pounds) cored, peeled, thinly sliced baking apples
1 tablespoon fresh squeezed lemon juice
1 teaspoon ground cinnamon
1/4 teaspoon fresh ground nutmeg
1/4 teaspoon ground allspice
1/4 teaspoon salt
1 tablespoon cornstarch
1 cupNatraTaste Gold (Baker's Bag)
2 tablespoons unsalted butter, melted
Egg wash (optional)
Directions:
Preheat oven to 425°F.
Follow piecrust package directions and place one crust into prepared 9-inch pie pan coated with non-stick spray. In large mixing bowl combine sliced apples and lemon juice, tossing to coat. In small bowl combine cinnamon, nutmeg, allspice, salt, cornstarch andNatraTaste Gold.
Add mixture to apples and toss gently to combine. Spoon apple mixture into piecrust. Drizzle melted butter over apple mixture. Place second crust over filling, trim crust and flute 2 crusts together. Brush egg wash over prepared pie. Cut opening in center of pie to allow steam to escape during baking. Place pie pan on cookie sheet. Bake at 425°F for 40-45 minutes.
After 15 minutes, shield crust with foil and continue baking. Remove from oven when crust is golden brown. Cool on a wire rack for 2-4 hours before serving. Pie can be removed from pan before serving.
May be served slightly warm or at room temperature.
PER SERVING: 350 calories, 2 g protein, 42 g carbohydrates, 2 g fiber, 20 g fat, 10 mg cholesterol, 310 mg sodium
Print Recipe
(Makes 8 servings)
1 refrigerated (15 ounce) prepared double piecrust
Non-stick spray
8 cups (2 pounds) cored, peeled, thinly sliced baking apples
1 tablespoon fresh squeezed lemon juice
1 teaspoon ground cinnamon
1/4 teaspoon fresh ground nutmeg
1/4 teaspoon ground allspice
1/4 teaspoon salt
1 tablespoon cornstarch
1 cup
2 tablespoons unsalted butter, melted
Egg wash (optional)
Directions:
Preheat oven to 425°F.
Follow piecrust package directions and place one crust into prepared 9-inch pie pan coated with non-stick spray. In large mixing bowl combine sliced apples and lemon juice, tossing to coat. In small bowl combine cinnamon, nutmeg, allspice, salt, cornstarch and
Add mixture to apples and toss gently to combine. Spoon apple mixture into piecrust. Drizzle melted butter over apple mixture. Place second crust over filling, trim crust and flute 2 crusts together. Brush egg wash over prepared pie. Cut opening in center of pie to allow steam to escape during baking. Place pie pan on cookie sheet. Bake at 425°F for 40-45 minutes.
After 15 minutes, shield crust with foil and continue baking. Remove from oven when crust is golden brown. Cool on a wire rack for 2-4 hours before serving. Pie can be removed from pan before serving.
May be served slightly warm or at room temperature.
PER SERVING: 350 calories, 2 g protein, 42 g carbohydrates, 2 g fiber, 20 g fat, 10 mg cholesterol, 310 mg sodium
Print Recipe