Apple Pie  Easy,  one-crust

This one-crust apple pie is fast, easy, lower in calories, but delicious.  We always make 2 apple pies while we're at it: one to eat and one to give away or to freeze (unbaked) for next time friends stop by.

 

Filling for one pie:

            6 C sliced, peeled tart Barthel's apples*

            3/4 C sugar

            C all purpose flour

            tsp. cinnamon

`           tsp. nutmeg

     Mix together dry ingredients.  Sprinkle over sliced apples and mix thoroughly. Place filling into unbaked 9" single crust pie shell**. Heap filling up since it cooks down during baking.   Add crumb topping.  Bake at 425 for 40 minutes or until bubbly.  If using frozen crust, bake on a cookie sheet as instructed on package.  Cover with aluminum foil last 10 minutes to avoid over browning.

 Crumb topping (optional):

            C butter or margarine

            C packed brown sugar

            3/4 C all purpose flour

     Mix ingredients thoroughly until crumbly.  Sprinkle over filling.

  *Favorite pie apples: Pippin, Cortland, Idared, Jonagold, McIntosh

 **Pie Crust: A lot more pies get baked in our house since we discovered a good frozen pie crust.  The one we like is Pillsbury Pet RitzT.  Our favorite "from scratch" crust uses 1/3 C + 1 Tbsp. butter or margarine, 1 C all purpose flour, tsp. salt, and 2-3 tsp. cold water.  Mix flour and salt; cut butter into flour until crumbs are the size of peas.  Add water and gather into a ball.  Flatten, roll out, and fit into 9" pie pan.


Freezing an unbaked apple pie:

       Prepare pie as above.  Avoid glass pans (they are easily broken in the freezer).  Wrap pie in freezer or butcher paper, waxed side in.  Tape securely with freezer tape.  Write date and baking instructions on the outside.  Use within 2 months. 

To bake frozen pie:  

      Thaw 2 hours.  Bake as above.