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Apple Pie
Yield:
8 servings 		Prep Time:
30 minutes 		Bake Time:
50 minutes
Pastry for 9-inch
2-crust pie 		 
3/4 cup sugar
1 tablespoon Argo® or Kingsford’s®
Corn Starch
1 teaspoon Spice Islands® Ground Saigon Cinnamon
1/4 teaspoon Spice Islands® Ground Nutmeg (optional)
2 pounds

tart baking apples, peeled, cored and sliced (about 6 cups)

1 tablespoon lemon juice (optional)

Preheat oven to 425°F.

Roll half of pastry into 12-inch circle; use to line 9-inch pie plate.

In a large bowl combine sugar, corn starch, cinnamon and nutmeg in large bowl. Add apples and lemon juice (if desired); toss to coat. Spoon into pie crust.

Roll remaining pastry to 12-inch circle; fit loosely over filling. Trim overhang to 1-inch. Fold edges under; flute edge. Cut several 1/4-inch wide vents in top crust for steam to escape.

Bake 45 to 50 minutes or until fruit is tender and juices that bubble up in center are clear and shiny. If edges begin to overbrown, cover with strips of foil. Cool on wire rack.

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ARGO and KARO are registered trademarks of ACH Foods Companies, Inc.
FLEISCHMANN'S is a registered trademark of AB Mauri Food, Inc.