Fresh Apple Pie

 

1

package Betty Crocker® pie crust mix

1/3

cup cold water

1/2

cup sugar

1/2

cup Gold Medal® all-purpose flour

1/2

teaspoon ground cinnamon

1/4

teaspoon ground nutmeg

5

cups thinly sliced peeled apples (3 large)

1

tablespoon butter or margarine

Milk

Additional sugar

• 1 Heat oven to 425°F. Make pie crust mix as directed for 9-Inch Two-Crust Pie, using 1/3 cup cold water--except trim overhanging edge of bottom pastry 1 inch from rim of plate.
• 2 Stir together 1/2 cup sugar, the flour, cinnamon and nutmeg in large bowl. Add apples; toss. Spoon into pastry-lined pie plate. Dot with butter.
• 3 Roll remaining pastry; cut into 10 strips, each about 1/2 inch wide. Place 5 strips across filling in pie plate. Weave a cross-strip through by first folding back every other strip of the first 5 strips. Continue weaving, folding back alternate strips before adding each cross-strip, until lattice is complete. Trim ends. Fold trimmed edge of bottom crust over ends of strips, building up a high edge. Seal and flute. Brush lightly with milk; sprinkle lightly with additional sugar.
• 4 Bake 30 to 35 minutes or until crust is golden brown and juice is bubbly.