Apple Pie Recipe

A new study conducted at Penn State University, USA, led by Luke LaBorde found that spinach stored at 39 degrees Farenheit loses its folate and carotenoid content at a slower rate than spinach stored at 50 and 68 degrees.

This means that spinach stored in a refrigerator at 39 degrees F retains more nutrients than spinach kept at warmer temperatures for Apple Pie recepies. While they found that substantial nutrient loss occurred at all storage temperatures, cooler temperatures retained more nutrients for a longer period of time. Ideally, says dietician Seema Tarneja, you should buy, cook and eat up your vegetables on the same day.

This suggestion, of course, is impossible, for most young couples. Your next bet: store your vegetables as carefully as possible. "The trick when storing vegetables like spinach," says Tarneja, "is to maintain the moisture levels which, in turn, helps sustain the nutrient content to an extent." Some ways to do this are as follows:

Judging by the number of recipes showing up everywhere, we're not the only ones to discover that Apple Pie recipes is truly an epicurean delight. Browse our Apple Pie recepies section.

Apple Pie

8 servings

This is my mom's recipe for apple pie (I've even successfully made it a few times!) You can make the crust or you can use a premade one.

CRUST (recipe makes one double crust):
2 1/2 cups white flour
2 tbsp. sugar
1/4 tsp. salt
1/2 cup cold butter, broken into small pieces
5 tbsp. cold vegetable shortening
8 tbsp. ice water

Measure the flour, sugar and salt togetherl. Stir to combine. Add the chilled butter pieces and shortening to the bowl. Cut them in with a pastry cutter or knife. Don't over mix them. Add the ice water. Mix until the dough holds together (add a bit more water, if necessary). Turn the dough onto a lightly floured surface, knead it together, then divide in half. Flatten each half into a disk, wrap in saran wrap and chill for at least half an hour. Roll out one of the disks on a lightly floured surface until you have a circle that's about 12 inches in diameter. Put the circle in a 9" pie plate, trimming any extra dough from the edges with a sharp knife (parents only). Return it to the refrigerator until you are ready to make the pie.

Add filling (see below) Roll out the second ball of dough and cover top. Use a fork or your fingers to pinch the edges together. cut a couple slits in the top.

FILLING

1/3 to 2/3 cup sugar
1/4 cup all-purpose flour
1/2 teaspoon ground nutmeg
1/2 teaspoon ground cinnamon
Pinch of salt
8 medium sized apples (a medium apple = about 1 cup)
2 tablespoons margarine

Heat oven to 425 degrees. Peel, core and slice the apples. Try to keep the size of the slices even.

Mix sugar, flour, nutmeg, cinnamon, and salt in large bowl. Stir in apples.
Pour into pastry-lined pie plate. Dot with margarine. Cover with top crust and seal the edges. Cut slits in the top.

OPTIONAL: Cover edge with 3-inch strip of aluminum foil to prevent too much browning. Remove foil during last 15 minutes of baking. Bake 40 to 50 minutes or until crust is brown and juice begins to bubble through slits in crust.

Enjoy the mouth slurping Apple Pie recepies.