Ingredients 3/4 cup white sugar 2 tablespoons all-purpose flour 1/2 teaspoon ground cinnamon 1/4 teaspoon ground nutmeg 1/2 teaspoon lemon zest 7 cups thinly sliced apples 2 teaspoons lemon juice 1 tablespoon butter 1 recipe pastry for a 9 inch double crust pie 4 tablespoons milk (optional) This recipe serves 8 people. Directions 1.Preheat oven to 425 degrees F (220 degrees C). 2.Mix together the sugar, flour, cinnamon, nutmeg and lemon peel. 3.Line one crust in a 9- inch deep-dish pie pan. Layer 1/3 of apples into pie crust. Sprinkle with sugar mixture and repeat until done. Sprinkle with lemon juice and dot with butter. 4.Place second pie crust on top of filling and flute the edges. Cut vents in top crust and brush with milk for a glazed appearance if desired. 5.Bake at 425 degrees F (220 degrees C) for 40 to 50 minutes. Nutritional Information Nutritional Information Amount Per Serving Calories: 382 | Total Fat: 16.8g | Cholesterol: made by Maggie Greene made by Maggie Greene
Why you should try this recipe Apple pie You should try this recipe because it is a good it has a lot of apples in the recipe so that you can eat healthy and you can put low fat milk, you can also put less butter to make the recipe even better. I want to thank Maggie Green for this recipe.☻
Why you should try this recipe? When you really need something tasty and healthy but don’t know what to do….. You should try this recipe it is healthy and delicious, it is great now that kids really love to eat cupcakes these days. I appreciate eating well for this a wonderful recipe.☻
Ingredients 1/4 pound skinless, boneless chicken breast halves - cubed1/4 pound skinless, boneless chicken breast halves - cubed 1/4 cup sliced carrots1/4 cup sliced carrots 1/4 cup frozen green peas1/4 cup frozen green peas 2 tablespoons sliced celery2 tablespoons sliced celery 1 tablespoon and 1 teaspoon butter1 tablespoon and 1 teaspoon butter 1 tablespoon and 1 teaspoon chopped onion1 tablespoon and 1 teaspoon chopped onion 1 tablespoon and 1 teaspoon all-purpose flour1 tablespoon and 1 teaspoon all-purpose flour 1/8 teaspoon salt1/8 teaspoon salt 1/8 teaspoon black pepper1/8 teaspoon black pepper 1/8 teaspoon celery seed1/8 teaspoon celery seed 1/4 cup and 3 tablespoons chicken broth1/4 cup and 3 tablespoons chicken broth 2 tablespoons and 2 teaspoons milk2 tablespoons and 2 teaspoons milk 1/2 (9 inch) unbaked pie crusts1/2 (9 inch) unbaked pie crustsDirections This recipe's Ingredients were scaled to yield a new amount. The directions below still refer to the original recipe yield of 1 - 9 inch pie. 1.Preheat oven to 425 degrees F (220 degrees C.) 2.In a saucepan, combine chicken, carrots, peas, and celery. Add water to cover and boil for 15 minutes. Remove from heat, drain and set aside. 3.In the saucepan over medium heat, cook onions in butter until soft and translucent. Stir in flour, salt, pepper, and celery seed. Slowly stir in chicken broth and milk. Simmer over medium-low heat until thick. Remove from heat and set aside. 4.Place the chicken mixture in bottom pie crust. Pour hot liquid mixture over. Cover with top crust, seal edges, and cut away excess dough. Make several small slits in the top to allow steam to escape. 5.Bake in the preheated oven for 30 to 35 minutes, or until pastry is golden brown and filling is bubbly. Cool for 10 minutes before serving. Nutritional Information Nutritional Information Amount Per Serving Calories: 412 | Total Fat: 23.9g | Cholesterol: 55mgI want to thank Robbie rice for this healthy recipe.☻ Chicken Pot Pie made by Robbie Rice
Should you try this recipe? YES you should is healthy and try this tasty recipe. It has really delicious ingredients and it is for all the family. It’s the greatest food in the world that exists…. SO TRY IT NOW!!!! I want to thank Robbie rice for this healthy recipe.☻
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