Deep-Dish Apple Pie Prep: 45 min; Bake: 1 hr Makes 12 servings Pastry for One-Crust Pie (below) 1 1/4 cups sugar 1/2 cup all-purpose flour 1 teaspoon ground cinnamon 1/2 teaspoon ground nutmeg 1/4 teaspoon salt 11 cups thinly sliced peeled tart apples (10 medium) 1 tablespoon stick margarine or butter 1. Heat oven to 425 degrees. Prepare pastry as directed = except roll into 10-inch square. Cut slices near center so steam can escape; fold pastry in half 2. Mix sugar, flour, cinnamon, and salt in large bowl. Stir in apples. Turn into ungreased square pan, 9x9x2 inches. Dot with margarine. Place top pastry that has slits cut in it over filling and unfold. Fold edges under just inside edge of pan 3. Bake 50 to 60 minutes or until juice begins to bubble through slits in crust. Cool in pan on wire rack. Serve warm if desired *If using self-rising flour, omit salt **Spreads with at least 65% vegetable oil can be substituted 1 Serving: Calories 270 (Calories from Fat 70); Fat 8g (Saturated 2g); Cholesterol 0mg; Sodium 145mg; Carbohydrate 49g (Dietary Fiber 2g); Protein 2g Pastry For One-Crust Pie Filled Crust: For pie, trim overhanging edge of pastry 1 inch from rim of pie plate. Fold and roll pastry under, even with pie plate; flute. Baked Crust (unfilled): Heat oven to 475 degrees. For pie, trim overhanging edge of pastry 1 inch from rim of pie plate. Fold and roll pastry under even with pie plate; flute.
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