Don's Apple Pie

Makes 8 Servings

• 1 9" uncooked 2 - crust pie shell (see below) (24.2 mg)
• 6 to 8 large apples, unpeeled (0 mg)
• 2 tablespoons fresh lemon juice (trace)
• 1/2 unpacked cup brown sugar (28.3 mg)
• 1 1/2 teaspoons cinnamon (1 mg)
• 1/3 teaspoon nutmeg (.188 mg)
• 1/4 teaspoon ground cloves (1.25 mg)
• 1 tablespoon cornstarch (.7 mg)
• 1 teaspoon sugar (trace)
• 1 tablespoon nonfat milk (7.879 mg)

  Core and thinly slice apples. Toss with lemon juice and grated peel. Mix in sugar, cornstarch and spices. Toss with apples to coat.

  Roll half of dough into a round and fit into a 9" pie pan. Fill shell with apple mixture. (Roll remaining dough into a round large enough to cover top of apples. Roll up on roller, then unroll over pie filling carefully. Crimp edges of crusts together. Make slits in top crust to vent. Mix teaspoon of sugar with a dash of cinnamon and brush top of crust with tablespoon of milk and sprinkle lightly with cinnamon sugar.

  Bake at 450° F for 10 minutes. Reduce heat to 375° F and bake an additional 20-30 minutes. To prevent black or burned edge crust, cut out 1" inch strips of aluminum foil, link together and lightly grease. Wrap this longer strip around the pie for the first 20 minutes. Remove last 20 minutes and continue to cook.

  2 - Crust Pie Shell
  
  

  Sodium for this crust recipe is already included in the apple pie figures.

  Makes 8 Servings

• 2 cups white, unbleached all purpose flour (5 mg)
• 3/4 cup unsalted butter (room temperature) (18.7mg)
• 1 tablespoon sugar (trace)
• 2 tablespoons lemon juice (.3mg)
• 1/2 cup lukewarm water (0mg)
  

  Directions

  In a medium or large bowl, combine the flour and butter. Stir in the water with a fork until all is mixed. If too sticky afterwards, add a bit of flour. Roll up with your hands until just right. Set in refrigerator while preparing apple pie mix. If you want a cooked shell, bake at 425oF for about 10 minutes.

  Roll out the dough on your board until it will fit into the pie pan. Use glass pie pan, not metal. Roll crust up on roller, lay over the pan and unroll it to fit. Crimp the edges. Pour pie ingredients into shell until brimming at edges. (If any left over, you can roll out the remaining shell dough and make smaller tarts in your kitchen counter baker oven). Sprinkle individual recipe's topping over the top of the pie. Roll second crust, crimp edges around pie and bake according to individual recipe's instructions.