Brown Sugar Apple Pie
- Double Crust Classic Crisco Pie Crust
- 7 cups peeled, cored, sliced Granny Smith apples (about 2 1/3 pounds or 7 medium)
- 1/2 cup granulated sugar
- 1/4 cup firmly packed light brown sugar
- 1/4 cup Pillsbury BEST™ All Purpose Flour
- 1 teaspoon ground cinnamon
- 1/2 cup butter, cut into pieces
PREPARE recipe for double crust pie. Roll out dough for bottom crust. Place in 9-inch pie plate. Press to fit without stretching dough. Trim even with pie plate. Do not bake.
HEAT oven to 350°F.
PLACE apple slices in unbaked pie crust. Combine sugar, brown sugar and flour in small bowl; sprinkle over apples. Sprinkle with cinnamon. Dot with butter. Moisten pastry edge with water.
ROLL out dough for top crust. Place onto filled pie. Trim 1/2-inch beyond edge. Fold top crust under bottom crust edge to seal. Crimp and flute edges. Cut slits in top crust or prick with fork to allow steam to escape.
BRUSH top crust with milk; sprinkle with sugar.
BAKE 1 hour or until filling is bubbly and crust is golden brown. Cool to room temperature before serving.
NUTRITIONAL INFORMATION PER SERVING:
Serving Size (1 slice, 1/8 of pie), Calories 520 (Calories from Fat 270), Total Fat 30g (Saturated Fat 12g, Trans Fat 0g), Cholesterol 30mg, Sodium 380mg, Total Carbohydrate 61g (Dietary Fiber 2g, Sugars 31g), Protein 4g; Percent Daily Value*: Vitamin A 8%, Vitamin C 6%, Calcium 2%, Iron 10%.
*Percent Daily Values are based on a 2,000 calorie diet.