Old-Fashioned Apple Pie
- Servings: 8
- Course: Dessert
Reynolds Kitchens tip
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- Pastry for 9-inch deep dish, double crust pie
- 4 to 5 cups ( 3 pounds) tart cooking apples, peeled, cored and sliced
- 1 1/4 cups sugar
- 1/3 cup flour
- 1 teaspoon cinnamon
- 1 tablespoon butter or margarine
- 2 teaspoons milk
- 1/2 teaspoon sugar
PREHEAT oven to 350°F.
PREPARE pastry. Roll out half of pastry to 1/8-inch thickness on a sheet of lightly floured Reynolds Parchment Paper. Place in 9-inch deepdish pie plate; set aside.
COMBINE apples, sugar, flour and cinnamon in large mixing bowl; mix to coat apples thoroughly. Spoon mixture evenly into pie crust; dot with butter.
ROLL remaining pastry for top crust to 1/8-inch thickness on a lightly floured sheet or Reynolds<span>®</span> Parchment Paper. Place on top of pie. Trim off excess pastry along edges. Fold edges under and crimp. Cut design in center to allow steam to escape. Brush pastry lightly with milk; sprinkle with sugar.
BAKE 45 to 50 minutes or until crust is golden brown. Serve warm.
REYNOLDS KITCHENS TIP: To prevent pie crusts from over-browning, make a foil pie ring. Fold a 12-inch foil square into quarters. With scissors, cut out center; round off edges, leaving a 2-inch-wide ring. Unfold ring; place over pie. Remove foil ring after baking pie 20 minutes.