This recipe uses frozen pie crust dough. Click here to see recipe.
- Frozen dough for 1 or 2 pie crusts (do not thaw before using)
- Preheat oven to the appropriate temperature for the pie you are making
- Remove dough for 1 pie crust from the freezer. Using a lightly floured rolling pin, roll out the dough for 1 pie crust on a lightly floured piece of wax paper. Sprinkle a very little more flour on the dough if it becomes too sticky to roll. If it’s very sticky, you can freeze it a few more minutes before continuing to roll it out.
- After the dough has been rolled out so it will overlap the pie pan, fery lightly flour the dough after it’s rolled out (this side will be on the bottom of the pie pan; the flour will keep it from sticking to the pan.) Then turn the waxed paper over on the pie pan, centering the rolled-out dough on the pan. Carefully peel the waxed paper off the dough.
- Trim the pastry to ½ inch beyond the edge of the pie plate.
- Preheat oven to 425 degrees.
- Generously prick the bottom and sides of the pastry in the pie plate with a fork, including pricking all around where the bottom and sides of the pastry meet.
- If you want a fluted edge, place your thumb against the inside the pastry, and use your other hand’s thumb and index finger to press dough around your first thumb. If you want a rope edge, pinch the pastry edge, pushing forward on a slant with your bent index finger and pulling back with your thumb.
- Line the pastry edges with a double-thickness of foil. Bake in the preheated oven for 8 minutes. Remove the foil and bake 5-6 minutes more, or until crust is golden. Cool the pan on a wire rack.
- Don’t prick the pie dough. Pour filling into the pastry-lined pie plate.
- For a double-crust pie, remove dough for the 2nd pie crust from the freezer. Using a lightly floured rolling pin, roll out the dough on a lightly floured piece of wax paper. Sprinkle a very little more flour on the dough if it becomes too sticky to roll. If it’s very sticky, freeze it a few minutes before continuing to roll it out.
- After the dough has been rolled out so it will overlap the pie pan, cut several slits in the dough. Turn the waxed paper over on the pie pan, centering the rolled-out dough on top of the apple mixture. Carefully peel the waxed paper off the dough.
- Pinch the edges of the top and bottom dough together. If you want a fluted edge, place your thumb against the inside the pastry, and use your other hand’s thumb and index finger to press dough around your first thumb. If you want a rope edge, pinch the pastry edge, pushing forward on a slant with your bent index finger and pulling back with your thumb.
- To prevent the crust from over browning, cover the edge with aluminum foil.
- Bake in the preheated oven as directed in the pie recipe.
According to our estimates, one serving of a double-crust pie from this recipe will contain 36 mg of sodium. (A single-crust pie will contain only 18 mg sodium)
Note that sodium percentages depend on which daily reference you use. 36 mg of sodium per serving of a double-crust pie implies that this recipe provides:
– 2% of the U.S. FDA daily reference value for sodium for a 2,000-calorie diet that includes 2,400 mg sodium, or
– 2% of the American Heart Association recommendation of 1,500 mg sodium per day, or
– 4% of the Ménière’s diet recommendation of 1,000 mg sodium per day.
(As is the case with all of the recipes on this web site, the nutrition information provided in this recipe is only an estimate based on nutrition information provided on the packaging of each of the ingredients we used in this recipe and/or on a variety of sources on the web. This information should be regarded as an opinion only, with no guarantees that it is accurate. Obviously, the nutritional information will vary depending on the ingredients and quantities that you use.)
