Milk Free Apple Pie
1 Package Pillsbury Pre-Made pie crust
2/3 to 3/4 cup sugar
2 tablespoons all-purpose flour
3/4 teaspoon ground cinnamon
Dash ground nutmeg
6 to 8 medium apples, peeled and sliced (7-1/2 cups)
(optional) 1/4 cup dried cranberries or cherries, or snipped dried apricots or figs, or raisins
2 tablespoons milk free margarine
1 egg white
1. Unroll one pastry. (Keep Other one in fridge to keep cold) Transfer pastry to a 9-inch pie plate. Carefully ease pastry into pie plate, being careful not to stretch it.
2. For filling, stir together sugar, 2 tablespoons all-purpose flour, cinnamon, and nutmeg in a large bowl. Add apples and dried fruit, if desired; toss to coat. Add 1 tablespoon lemon juice. Transfer apple mixture to pastry-lined pie plate. Trim bottom pastry to the edge of pie plate. Cut margarine into small pieces; place on top of apples.
3. Unroll second crust onto floured surface. Make decorative cutouts in top crust to allow steam to escape. Place top crust on filling. Trim to 1/2 inch beyond edge of pie plate. Fold top crust under bottom crust; seal and flute as desired. (Optional step: Brush top crust with beaten egg white and sprinkle lightly with sugar.) Cover edge of pie with foil or pie ring to prevent overbrowning.
4. Bake in a 375 degree F oven for 30 minutes. Remove foil. Bake 20 to 25 minutes more or until top is golden. Cool on wire rack. Cover and refrigerate any leftovers, and use within 2 days.
Prepare and bake pie. Cool. Cover and chill up to 2 days.