Yield: 1 servings
|Pastry for 9" dbl. crust pie|
|6 cups||Peeled, sliced cooking apple|
|1 cup||Granulated sugar|
|⅓ cup||Packed brown sugar|
|Dough scraps from crust|
|2 tablespoons||Water, divided|
|3 tablespoons||All-purpose flour|
|3 tablespoons||Butter or oleo, softened|
|2 drops||Red food color|
|2 drops||Green food color|
CRUST: Roll and press bottom crust into 9" pie plate. Do not bake.
Reserve dough scraps. Heat oven to 425 F.
FILLING: Combine apples, granulated and brn. sugars, flour, cinnamon and butter in a lge. bowl. Toss to coat. Spoon into unbaked pie crust. Moisten pastry edge with wate. Roll top crust same as bottom.
Lift onto filled pie. Trim ½" beyond edge of pie plate. Fold top edge under bottom crust and flute.
DECORATIONS: Roll out reserved dough; divide in half. Pour 1 tb.
water into each of 2 cake pans or pie plates. Add red food color to one and green to the other. Stir until blended. Dip one half of dough i red mixture and the other half in green.
Place each on separate sheets of waxed paper. Cut out 1" circles with floured cutter out of red dough. Cut leaf shapes out of green dough.
Cut vent in top crust to resemble trunk and branches of an apple tree. Decorate branches with red apple shapes and green leaves.