Recently, a friend gave us a bunch of slightly bruised apples. None of us will eat a bruised apple plain, so I pondered what to do with them for a couple of days. I thought about applesauce and apple butter, but I wasn’t really in the mood for canning. These are tart green apples, so I decided to make an apple crisp (I’ll post that recipe next time). The apple crisp only used about half the apples, so I turned to an apple pie to use up the rest. But a regular apple pie needed more apples than I had left, Then I found this recipe. Betty Crocker calls it apple wrapper pie, but my version is Foldover Apple Pie. It freezes very well!!
one pie crust dough (I used store bought dough, but you can make your own if you want)
2/3 cup packed brown sugar
1/3 cup all-purpose flour
4 cups thinly sliced, peeled tart apples (about 4 medium)
1 Tbsp butter
granulated sugar, if desired
- Heat oven to 425F. Place pastry dough on large ungreased cookie sheet. Cover with plastic wrap to keep it moist while making filling.
- Mix brown sugar and flour in large bowl. Stir in apples. Mound apple mixture in center of pastry to within 3 inches of edge. Cut butter into small pieces, sprinkle over apples. Fold edge of pastry over apples, making pleats so it lays flat. Sprinkle pastry with sugar, if desired.
- Now, you can either bake it for 30-35 minutes or freeze it. To freeze, I placed the pie on a square of waxed paper, then set it in a ziploc bag and sucked most of the air out. A few days later, I took it out of the freezer, removed the bag and waxed paper, set it on a baking sheet and baked it in a preheated 425F oven for 10 minutes. Then I turned the oven down to 375F and baked it for an additional 25 minutes, until golden brown.
This makes 4 good size servings or 8 smallish servings. I’m not going to put nutritional counts here, but they’re not too bad – probably a little high in sodium if you use the store bought crust, but under 300 calories if you go for the 8 servings per pie instead of 4.