Freestyle apple pie
6 servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| ½ | cup | Sugar |
| 1 | tablespoon | ARGO Corn Starch |
| ½ | teaspoon | Cinnamon |
| 4 | cups | Peeled, sliced apples |
| ½ | cup | Flour |
| ⅓ | cup | Packed brown sugar |
| 1 | tablespoon | Lemon juice |
| 1 | Refrigerated prepared pie | |
| Crust for 9-inch pie | ||
| ⅓ | cup | Cold Mazola margarine |
| ½ | cup | Coarsely chopped nuts |
Directions
PIE FILLING
CRUMB TOPPING
Prepare Crumb Topping first.
DIRECTIONS FOR CRUMB TOPPING: In a small bowl combine flour and packed brown
sugar. With a pastry blender or 2 knives, cut in cold margarine just until course crumbs form. If desired, stir in coarsely chopped nuts.
DIRECTIONS FOR PIE FILLING: In a large bowl combine sugar, cornstarch and cinnamon. Add apples and lemon juice; toss to coat. Untold crust; place on
foil-lined cookie sheet. Spoon apples into center of crust, leaving 2-inch edge. Sprinkle Crumb Topping over apples. Fold up edge of crust, pinching at 2-inch intervals. Bake in 400 degree F. oven 15 minutes. Reduce temperature to 350 degree F, bake 35 minutes longer or until apples are
tender.