Delightful Dollhouses And More: Arte, Artesania y Manualidades: CAJA RECETARIO SCRAPBOOKING RECICLADA

Thursday, January 9, 2014

Arte, Artesania y Manualidades: CAJA RECETARIO SCRAPBOOKING RECICLADA

Arte, Artesania y Manualidades: CAJA RECETARIO SCRAPBOOKING RECICLADA: Hoy os quiero mostrar un encargo que me hizo mi amiga Eva para una pequeña chef! Había visto los recetarios Al estilo Tradicional y P...

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INGREDIENTS:

Double Crust Classic Crisco Pie Crust

6 medium Granny Smith apples

3/4 cup sugar

2 tablespoons Pillsbury BEST® All Purpose Flour

1 teaspoon ground cinnamon

1 tablespoon butter

1 large egg white, lightly beaten

DECORATIVE CRUST

Single Crust Classic Crisco Pie Crust

1 large egg white, lightly beaten

1/4 teaspoon ground cinnamon

1 teaspoon sugar

PREPARATION DIRECTIONS:

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 400ºF.

PEEL, core and slice apples. Toss with sugar, flour and cinnamon. Pour into unbaked pie crust; dot with butter. Cover with top crust; seal and flute edge. Brush with egg white. Cut slits for steam to escape.

ROLL additional crust to 1/8-inch thickness. With small 1/2-inch star cookie cutter, cut 20 to 25 stars. Place 1 star on rim of top crust; brush with egg white. Repeat until rim is covered.

COMBINE cinnamon and sugar; sprinkle over crust. Bake 30 to 40 minutes, until pie is golden brown and apples are tender.

NUTRITIONAL INFORMATION PER SERVING:

Serving Size (1 slice, 1/10 of pie), Calories 500 (Calories from Fat 230), Total Fat 26g (Saturated Fat 7g, Trans Fat 0g), Cholesterol 5mg, Sodium 370mg, Total Carbohydrate 61g (Dietary Fiber 3g, Sugars 25g), Protein 5g; Percent Daily Value*: Vitamin A 2%, Vitamin C 6%, Calcium 2%, Iron 10%.

*Percent Daily Values are based on a 2,000 calorie diet.