Betty Crocker Fresh Apple Pie
1 Package Of Betty Crocker Pie Crust Mix
1 Tablespoon Of Cold 2% Milk
6 Cups Of Fresh Skinless Chopped Green Apples
2 Tablespoons Of Real Unsalted Butter
1/3 Cup Of Cold Bottled Water
1/2 Cup Of C&H White Pure Cane Sugar
1/4 Teaspoon Of Freshly Ground Nutmeg
1/2 Cup Of White All Purpose Baking Flour
1/2 Teaspoon Of Freshly Ground Cinnamon
1 Fresh Egg White
1 Tablespoon Of Powdered Sugar
Serving Size 8
365 Calories Per Serving
15 Grams Of Fat
To begin this recipe, you should first heat your oven to 425 degrees Fahrenheit, or 218 degrees Celsius.
Take out a mixing bowl, and then add in your Betty Crocker pie crust mix and the cold bottled water. You will then want to roll out the crust to an eighth inch thickness, and then firmly place it into a nine inch pie pan. Save the dough scraps for the lattice pie top. Next take out a sealable mixing bowl, and add in the white pure cane sugar, white all purpose baking flour, freshly ground cinnamon, freshly ground nutmeg, and the fresh skinless chopped green apples. Place a lid on the bowl, and vigorously toss the ingredients until the apple chunks are evenly coated. Next spoon the apples into the pie pan, and then drop in small clumps of real unsalted butter. Roll out your remaining dough scraps, and then cut them into lattice strips. Place the strips on top of the pie, and then flute the edges together to seal it off. Ten half inch wide strips should be all you need to cover the pie.
Once your crust is finished, brush the top of it with the egg white and cold 2% milk. You are now all set to slide it into the oven to bake for forty minutes, or until the pie is golden brown.
Serve it warm with a tall glass of milk.