6 C. peeled, sliced, tart baking apples (about 2 lbs.)
3 Tbsp. apple cider or apple juice
PREPARE recipe for double crust pie, using a 9-inch pie plate. Roll out dough for bottom crust and place in pie plate according to recipe directions.
HEAT oven to 375°F.
COMBINE brown sugar, 1/2 C. sugar, flour and cinnamon in medium bowl. Cut in shortening with pastry blender or 2 knives until mixture resembles coarse crumbs. Add apples; toss to coat. Pour into unbaked pie shell. Sprinkle cider over filling. Moisten pastry edge with water.
ROLL out dough for top crust, place onto filled pie and finish edges according to pie crust recipe directions. Cut slits in top crust or prick with fork to vent steam. Brush with milk. Sprinkle with sugar.
BAKE 40 to 50 minutes. Cover edge of pie with foil last 10 minutes, if necessary, to prevent overbrowning. Cool until barely warm or to room temperature before serving.
(1 slice, 1/8 of pie)
Calories from Fat180g
Total Fat 20g
Saturated Fat 5g
Polyunsaturated Fat 0g
Monounsaturated Fat 0g
Total Carbohydrates 64g
Dietary Fiber 3g
Vitamin A 0%
Vitamin C 0%
Vitamin D 0%
*Percent Daily Values are based on a 2,000 calorie diet