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Makes 8 Servings
Make Crust
You can use this crust for any numbr of recipes, just double the
recipe for two-crust pies. If
you're new to rolling out pie crusts, click here for our instructional
photo tutorial.
To make by hand, combine the flour and salt in a mixing bowl. Cut
the margarine into the flour with a pastry blender, two knives or
the tines of a fork, until the mixture resembles a coarse meal.
Work the ice water in, one tablespoon at a time, until the dough
holds together. Shape into a smooth ball.
To make in a food processor, place the flour and salt in the container
fitted with the metal blade or the dough blade. Add the margarine
and pulse on and off several times until it "disappears." Add the
water, one tablespoon at a time, through the feed tube, until the
dough masses together. Chill the dough for at least 30 minutes to
one hour. Roll the dough out evenly into a circle on a well-floured
board, until large enough to fit a 9-inch pie pan. Line the pan
with the crust and trim the edges. Crimp the edges and fill as directed
in recipes.
Make Pie
Preheat oven to 350°F.
Combine the first five ingredients in a large saucepan. Bring to
a simmer and stir until smoothly dissolved and combined. Add the
currants, raisins, and apples and simmer over low heat, covered,
for 10 minutes. Remove from the heat.
In a mixing bowl, combine the bread crumbs, nuts, vanilla, and
spices. Pour in the mixture from the saucepan and stir until thoroughly
combined. Pour into the pastry crust.
Melt margarine in the same sauce pan used previously. Remove from
the heat and stir in the bread crumbs, sugar, and cinnamon. Sprinkle
over the top of the pie. Bake for 35 minutes, or until the crust
is golden. Let cool and serve just warm or at room temperature.
Per Serving (includes pie crust):
315 Cal; 12 g Total Fat (2 g Sat Fat); 49 g Carb; Trace Cholesterol;
223 mg Sodium; 4 g Protein; 3 g Dietary Fiber; 28 g Sugars
Exchanges:
2 Bread/Starch; 1 Fruit; 2 Fat. 3 Carb Choices
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