Recipes and Cooking Apple Pie Some apples, such as Granny Smith, are tart enough on their own that the optional lemon juice in the recipe isn't necessary. Others, such as Golden Delicious, are more sweet and will benefit from a shot of tart flavor. To check the doneness of your apples, slip a knife into one of the slits that was cut in the top pastry of the double-crust pie. By BHG Test Kitchen BHG Test Kitchen The Better Homes & Gardens Test Kitchen has been in continuous operation for nearly 100 years, developing and testing practical, reliable recipes that readers can enjoy at home. The Test Kitchen team includes culinary specialists, food stylists, registered and licensed nutritionists, and other experts with Bachelor of Science degrees in food science, food and nutrition, or culinary arts. Together, the team tests more than 2,500 recipes, produces more than 2,500 food images, and creates more than 1,000 food videos each year in the state-of-the-art test kitchen. Learn about BHG's Editorial Process Updated on October 12, 2012 Print Rate It Share Share Tweet Pin Email Prep Time: 30 mins Bake Time: 1 hrs Cool Time: 2 hrs Total Time: 30 mins Servings: 8 Jump to Nutrition Facts Ingredients 1 Recipe Pastry for a Double-Crust Pie ¾ cup granulated sugar 2 tablespoon all-purpose flour ½ teaspoon ground cinnamon ⅛ teaspoon ground nutmeg 6 cup thinly sliced, peeled cooking apples (6 medium) ⅓ cup dried cranberries (optional) 1 tablespoon lemon juice (optional) 1 egg, lightly beaten 1 teaspoon water Turbinado (raw) sugar and/or coarse sugar Pastry for Double Crust Pie 2 ¼ cup all-purpose flour ¾ teaspoon salt ⅔ cup shortening 8 tablespoon cold water Directions Preheat oven to 375°F. Prepare Pastry for a Double-Crust Pie. On a lightly floured surface roll one pastry ball into a 12-inch circle. Ease pastry circle into a 9-inch pie plate without stretching it; set aside. In a large bowl stir together granulated sugar, flour, cinnamon, and nutmeg. Add apples and, if desired, dried cranberries; toss gently to coat. If apples lack tartness, add lemon juice. Transfer apple mixture to pastry-lined pie plate. Trim pastry even with pie plate rim. Roll remaining pastry ball into a 12-inch circle. Cut slits in pastry and/or cut apple shapes from pastry with a 1- to 1-1/2-inch cookie cutter. Place pastry circle on filling; trim to 1/2 inch beyond outside edge of pie plate. Fold top pastry edge under bottom pastry. Crimp edge as desired. If using, place apple shapes on top of pastry. In a small bowl combine egg and the water. Brush pastry with egg mixture and sprinkle with turbinado and/or coarse sugar. Cover edge of pie loosely with foil. Bake for 40 minutes; remove foil. Bake about 20 minutes more or until apples are tender and filling is bubbly. Cool on a wire rack about 2 hours to serve warm, or cool completely. Pastry for Double Crust Pie In a medium bowl, stir together all-purpose flour and salt. Using a pastry blender, cut in shortening until pieces are pea-size. Sprinkle 1 tablespoon cold water over part of the flour mixture; gently toss with a fork. Push moistened dough to the side of the bowl. Add additional cold water, 1 tablespoon at a time, until all is moistened. Divide dough in half; form each half into a ball. On a lightly floured surface, use your hands to slightly flatten 1 dough ball. Roll dough from center to edge into a circle about 12 inches in diameter. To transfer pastry, wrap it around the rolling pin. Unroll pastry into a 9-inch pie plate. Ease pastry into pie plate, being careful not to stretch pastry. Trim pastry as directed. Add filling and roll out remaining dough as directed. Apple Crumb Pie: Prepare as directed, except substitute 1 recipe Pastry for a Single-Crust Pie for Pastry for a Double-Crust Pie. Fill pastry-lined pie plate as directed. For topping, in a small bowl stir together 1/2 cup all-purpose flour and 1/2 cup packed brown sugar. Using a pastry blender, cut in 3 tablespoons butter until mixture resembles coarse crumbs. Sprinkle topping over apple mixture. Do not brush with egg mixture or sprinkle with turbinado and/or coarse sugar. Bake as directed.Nutrition per serving: 462 calories, 4 g protein, 77 g carbohydrate, 17 g total fat (8 g sat. fat), 27 mg cholesterol, 4 g fiber, 8% Vitamin A, 10% Vitamin C, 240 mg sodium, 3% calcium, 10% iron Rate it Print Nutrition Facts (per serving) 441 Calories 17g Fat 68g Carbs 5g Protein Show Full Nutrition Label Hide Full Nutrition Label Nutrition Facts Servings Per Recipe 8 Calories 441 % Daily Value * Total Fat 17g 22% Saturated Fat 4g 20% Cholesterol 23mg 8% Sodium 229mg 10% Total Carbohydrate 68g 25% Total Sugars 35g Protein 5g Vitamin C 5.9mg 30% Calcium 20.2mg 2% Iron 2mg 11% Potassium 196mg 4% Folate, total 76.6mcg Vitamin B-12 0.1mcg Vitamin B-6 0.1mg *The % Daily Value (DV) tells you how much a nutrient in a food serving contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.