Apple PIe
Nutritional Info
- Servings Per Recipe: 12
- Amount Per Serving
- Calories: 302.1
- Total Fat: 19.0 g
- Cholesterol: 20.7 mg
- Sodium: 243.9 mg
- Total Carbs: 33.6 g
- Dietary Fiber: 3.2 g
- Protein: 2.6 g
View full nutritional breakdown of Apple PIe calories by ingredient
Introduction
My family favorite and best apple pie. My family favorite and best apple pie.Number of Servings: 12
Ingredients
-
Crust
2 C flour
1 tsp salt
2/3 C shortening
5-7 Tbl water
Filling:
1 C splenda (a little more if apples are really tart)
2 tbl flour
1 tsp cinnamon
Dash of Nutmeg
Dash of Salt
1 stick of butter
8-10 medium Granny Smith apples (sliced thin so they will layer in and cook down to a solid pie)
Directions
Crust: combine flour, shortening & salt... cut them together, then add water 1 table spoon at a time, blending with a fork as you go along. (makes enough for a top and bottom crust.- 1 apple pies worth or 2 pumpkins)
Filling: Combine all dry ingredients and mix together (I use a whisk since the slpenda is so light)
Slice apples thin and layer them into the pie crust. About 1/2 way full, put some sliced pats of butter and a thin layer of the dry ingredients.
Finish filling the pie (my pies are usually 2-3 inches above the edge of the pie plate. They bake down, but it is always a good idea to have foil on the bottom of the oven in case of spill over.)
Take the rest of the butter and put pats all around the top of the apples. Sprinkle the balance of the splenda mixture all over the top of the pie.
Roll out the top crust, place on pie, and pinch edges shut. Put a few fork holes in the to for air vents.
Bake at 400˚ for 50 minutes. I always put foil around the crust edges and take it off about 40 minutes into the cooking time to keep it from burning. If you use thicker slices, you may need a longer cooking time by 5-10 min. Keeping the thin slices ensures that everything gets cooked evenly.
Makes 12 servings per pie.
Number of Servings: 12
Recipe submitted by SparkPeople user RODEOMOMSK.
Filling: Combine all dry ingredients and mix together (I use a whisk since the slpenda is so light)
Slice apples thin and layer them into the pie crust. About 1/2 way full, put some sliced pats of butter and a thin layer of the dry ingredients.
Finish filling the pie (my pies are usually 2-3 inches above the edge of the pie plate. They bake down, but it is always a good idea to have foil on the bottom of the oven in case of spill over.)
Take the rest of the butter and put pats all around the top of the apples. Sprinkle the balance of the splenda mixture all over the top of the pie.
Roll out the top crust, place on pie, and pinch edges shut. Put a few fork holes in the to for air vents.
Bake at 400˚ for 50 minutes. I always put foil around the crust edges and take it off about 40 minutes into the cooking time to keep it from burning. If you use thicker slices, you may need a longer cooking time by 5-10 min. Keeping the thin slices ensures that everything gets cooked evenly.
Makes 12 servings per pie.
Number of Servings: 12
Recipe submitted by SparkPeople user RODEOMOMSK.