Spread the pie filling over the top of the crust. (see variations for homemade apple layer) Make the streusel topping by ...

It was encased in crisp pastry. Despite having only one layer of apple filling, this 430-calorie pie did not taste doughy and was well-balanced. Most importantly, the apple chunks were missing.

3 Use up to three different varieties of apple — granny smith ... will break down and thicken the filling, such as ambrosia or jazz. I suggest you serve this pie "a la mode" with scoops of ...

Flatten each into a disk, wrap in plastic, and chill for at least 1 hour. Apple-pie filling: In a large mixing bowl, whisk together cornstarch, sugar, brown sugar, nutmeg, cinnamon, and salt.

Line a 9-inch pie dish with 1 of the piecrusts. Cover and chill both the prepared crust and remaining piecrust until apple filling is ready. 2. Toss apple slices with lemon juice until evenly coated.

Equipment and preparation: you will need a 1.2 litre/2lb 12oz pie dish and a pie funnel. For the filling, heat one tablespoon of oil in a large, wide pan over a medium-low heat. Add the onion and ...

Stir in the apples. Place the apple filling into the pie dish, making sure that it rises above the edge. Brush the rim of the dish with beaten egg. Roll out the reserved ball of pastry.