Double-Crust Apple Pie
A double crust seals in the apples' natural juices as the pie bakes for full-on apple flavor. Tossing the apples with apple juice keeps them from browning as you peel and slice them, and it adds a boost of apple flavor.
Recipe by Cooking Light November 2015
Credit: Iain Bagwell; Styling: Mindi Shapiro and Amanda Widis
264 calories; fat 10.4g; saturated fat 5.2g; mono fat 3g; poly fat 1.3g; protein 4g; carbohydrates 39g; fiber 2g; cholesterol 15mg; iron 2mg; sodium 178mg; calcium 30mg.