Deep Dish Apple Pie
|Sliced peeled apples||6 Cup (96 tbs)|
|Sugar||1⁄4 Cup (4 tbs)|
|Ground cinnamon||1 Teaspoon|
|All purpose flour/1/2 cup all purpose flour||3⁄4 Cup (12 tbs)|
|Whole wheat flour||1⁄4 Cup (4 tbs)|
|Ground nutmeg||1 Dash|
|Cold water||2 Tablespoon|
|Skim milk||1⁄2 Cup (8 tbs)|
Place apples in a 10x6x2 inch baking dish.
In a small mixing bowl combine sugar and cinnamon; set aside 1 teaspoon of the mixture.
Stir cornstarch and salt into remaining sugar mixture and mix well.
Sprinkle evenly over apples in dish.
In a medium mixing bowl stir together flour and nutmeg.
Cut in margarine till mixture resembles coarse crumbs.
Sprinkle 1 tablespoon of the water over part of the mixture; gently toss with a fork.
Push to side of bowl.
Repeat till all is moistened.
Form into a ball.
On a floured surface roll dough into a 12x8 inch rectangle.
Cut decorative vents in pastry.
Carefully place pastry atop apples; flute edges to sides of dish, but not over the edge.
Brush pastry with milk and sprinkle with the reserved sugar mixture.
Bake in a 375° oven about 40 minutes or till apples are tender and crust is golden brown.