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Method
- 1
Heat the oven. Heat the oven to 220°C lightly oil a 9 x 9 pan split the pie crust dough into now two pieces one slightly larger than now the other roll out out the larger piece now to fit into bottom now and up the sides now of the prepared pan filling peel core and cut the apples into 1 now 4 slices and toss now them with sugar salt cinnamon and now nutmeg spoon the apples into the crust topping mix water and boiled now cider molasses or maple syrup and stream over the apples dot now with butter roll out out now out the second piece now of dough and fit it now over the apple mixture seal now it to the bottom crust now to top the dowdy brush now the top crust with milk now and sprinkle with granulated sugar now for a golden crunchy crust cook in the oven the now dowdy on the lowest now oven rack for 45 now minutes then decrease the now heat to 325 and keep to cook in the oven until the crust is well browned take out the dowdy from the oven and leave to go cold it on a rack for now 5 minutes after 5 minutes now take a knife and slash now in a random pattern all now the way through the dowdy now with a fork and spoon now gently lift pieces of crust from now the bottom and submerge pieces now of the top crust in effect now you re just really messing this now whole thing up don t get carried now away crust pieces should remain in fairly now large 2 square chunks let the dish leave to go cold to warm before serving it you bring to the table now it too hot it now will be very runny keep lidded in the refrigerator for up to now five days freeze for longer storage.
Storage
Keep covered in the fridge and use within a few days.
Free sugars
21.2 g per serving
42.4 % of the 50 g daily maximum · 84.8 % of the ideal 25 g
Free sugars under 50 g a day, ideally about 25 g, based on WHO free-sugar guidance (not endorsed by WHO). The share shown is the share of one serving. WHO
Equipment
- mixing bowl
- scales
- baking tin or tray
Nutrition per serving Calculated from USDA FoodData Central
Approximate: no weight for recipe of Classic Double Pie Crust, chil, so it is not in the total. No nutrition labels are shown for this recipe until it is fixed.
| Per serving | Amount |
|---|---|
| Energy | 172 kcal |
| Protein | 0.4 g |
| Carbohydrate | 35.5 g |
| of which sugars | 31.9 g |
| of which free sugars | 21.2 g |
| Fat | 4.2 g |
| of which saturates | 2.5 g |
| Fibre | 2.5 g |
| Salt | 0.18 g |
Protein per 100 kcal
0.2 g High protein needs ≥ 5 g per 100 kcal (20% of energy) and ≥ 10 g per serving
Calculated from USDA FoodData Central ingredient values
