Sweets can add enjoyment to a balanced diet, but remember to keep tabs on portions.
Cover edge of pie crust with strip of foil for the last 15 min. of the baking time to prevent it from browning too much.
Classic Apple Pie Basics
To easily transfer crusts to pie plate, fold in half and wrap around rolling pin. Unfold across plate; gently lift crust edges to allow the crust to mold to the sides of the plate without stretching the crust. Stretching the crust usually results in shrinkage during baking. Fill crust with prepared apple mixture. Moisten top edge of crust with a small amount of water to help in sealing the two crusts together. Place the top crust over the filled pie pan using the same technique as the bottom crust. Try to center it on the pie. Press both crust edges together using fingers to seal well all the way around pie edge. Trim excess pastry about 1/2 inch from crust edge with sharp knife or kitchen shears. Save this pastry to decorate the pie, if desired. Fold the bottom crust up and over the top crust to build a thick edge; flute edge.
How to Flute the Pie Crust
Use two fingers to press a V-shape into the unbaked crust edge. This looks like a wave or ruffle design when finished. Don't worry about it being perfect - an uneven edge adds to the trendy look of homemade!
How to Make Lattice-Top Crust
Cut second pie crust into 10 (1/2-inch-wide) strips with pastry wheel or sharp knife. Place five of the strips over filling. Weave lattice crust with remaining strips by folding back alternate strips as each cross-strip is added. Fold trimmed edge of lower crust over ends of strips. Seal and flute edge.
Omit nutmeg. Prepare as directed, increasing the tapioca to 3 Tbsp. and adding 1 cup cranberries to the apple mixture before spooning into crust.
Golden Raisin and Apple Pie
Prepare as directed, adding 1/2 cup golden raisins to the apple mixture before spooning into crust.