Apple Pie

2pastry crusts (pg.85) 1⁄3 cup sugar

1⁄4 cup packed brown sugar

2tablespoons all-purpose flour

1teaspoon cinnamon 1⁄8 teaspoon nutmeg

5medium to large crisp apples (Gala or Rome), peeled, cored, halved lengthwise

1tablespoon margarine or butter, cut up

2teaspoons milk, if desired

1tablespoon sugar, if desired

Prepare pastry crust as directed in recipe. Fit one crust into 9-inch pie plate. Cover both halves of crust with plastic wrap. Set aside.

Position multipurpose blade in work bowl. Add sugars, flour, cinnamon, and nutmeg. Process until mixed, about 2 to 3 seconds.

Exchange multipurpose blade for 4 mm slicing disc. Fit apples upright in feed tube, cutting into quarters if necessary. Process to slice.

Remove apples and sugar mixture to large mixing bowl. Stir gently to coat. Spoon mixture into unbaked pie shell. Dot with margarine.

Cover with top crust. Seal edge and flute. If desired, brush with milk and sprinkle with sugar. Cut 6 to 8 slits in top crust, allowing steam to escape. Bake at 425°F for 45 to 60 minutes, until crust is golden brown and filling begins to bubble. Cool on rack.

Yield: 8 servings.

Per serving (filling and crust): About 661 cal,

7 g pro, 78 g car, 36 g fat, 0 mg chol, 521 mg sod.

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KitchenAid 670, 690 manual Apple Pie, Pastry crusts pg.85 1⁄3 cup sugar ⁄4 cup packed brown sugar
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