GRAM TO ML CONVERSION CALCULATOR RECIPES

Steps:

• Prepare the pie crust as directed in the Buttermilk Crusted Apple Pie recipe.
• Preheat the oven to 375° F (190° C).
• In a large bowl, combine the sugars, cornstarch or arrowroot, along with the spices and salt, stirring to break up the sugar lumps.
• Peel, core, and slice the apples into slightly larger than 1/4" pieces and add them to the bowl, stirring to mix the apples with the sugars and spices.
• Roll one half of the buttermilk pie crust to approximately 18" x 13" and place the rolled piece in a 10" x 15" x 1" rimmed baking sheet, lightly pressing the dough into the corners.
• Pour the contents of the apple filling bowl into the bottom crust piece and spread the apples out evenly.
• Roll the second half of the crust into a rectangle about 16" x 11" and if desired, cut out vents in a decorative way.
• Place the second rolled out piece over the filling, folding the dough halves together and pinching to seal. Cut venting holes with a sharp paring knife if vents were not previously cut.
• Brush the entire top with the heavy cream or egg combined with water wash evenly and sprinkle with sugar if desired.
• Bake for 40-45 minutes, until the crust has turned golden brown and the apple filling is bubbling.
• Remove the pie from the oven and cool on a rack for about 45 minutes then serve. Store covered on the counter for about 3 days, then move to the refrigerator.

Steps:

• Prepare the pie crust as directed in the Buttermilk Crusted Apple Pie recipe.
• Preheat the oven to 375° F (190° C).
• In a large bowl, combine the sugars, cornstarch or arrowroot, along with the spices and salt, stirring to break up the sugar lumps.
• Peel, core, and slice the apples into slightly larger than 1/4" pieces and add them to the bowl, stirring to mix the apples with the sugars and spices.
• Roll one half of the buttermilk pie crust to approximately 18" x 13" and place the rolled piece in a 10" x 15" x 1" rimmed baking sheet, lightly pressing the dough into the corners.
• Pour the contents of the apple filling bowl into the bottom crust piece and spread the apples out evenly.
• Roll the second half of the crust into a rectangle about 16" x 11" and if desired, cut out vents in a decorative way.
• Place the second rolled out piece over the filling, folding the dough halves together and pinching to seal. Cut venting holes with a sharp paring knife if vents were not previously cut.
• Brush the entire top with the heavy cream or egg combined with water wash evenly and sprinkle with sugar if desired.
• Bake for 40-45 minutes, until the crust has turned golden brown and the apple filling is bubbling.
• Remove the pie from the oven and cool on a rack for about 45 minutes then serve. Store covered on the counter for about 3 days, then move to the refrigerator.