FRENCH APPLE PIE

Ingredients:

1 (225 g)	bar	BAKER’S BEST MARGARINE, cut up or cubed
2-1/2	cups	MAGNOLIA ALL PURPOSE FLOUR
1/4	cup	cold water

1	kg	apples, pared, cored and thinly sliced
1/2	cup	white sugar
1/2	cup	brown sugar
1	tsp	iodized fine salt
1/2	tsp	nutmeg
1-1/2	tsp	cinnamon powder
1/4	cup	crushed graham crackers
1/2	cup	MAGNOLIA GOLD BUTTER UNSALTED, melted

2	cups	MAGNOLIA ALL PURPOSE FLOUR
1/2	cup	brown sugar
2	tbsp	cashew nuts
3/4	cup	MAGNOLIA GOLD BUTTER UNSALTED

1/2

pack

MAGNOLIA CHEDDAR CHEESE

Procedure:

To make the crust, cut margine into flour using two knives or pastry blender until mixture becomes pea size or resembles a coarse meal. Add cold water until moist enough to hold the mixture together. Knead to form a dough.
Place between two sheets of plastic wrap or wax paper and roll dough until big enough to cover the base and have a 2” overhang/excess at the sides of the pie plate. Fit over pie plate. Shape or flute edges and trim excess dough. Bake in a preheated oven set at 350°F for 10 minutes.
To make filling, combine sugar, brown sugar, salt, nutmeg, cinnamon and crushed graham in a bowl. Mix well. Mix with apples and toss lightly then add melted butter. Pour mixture into pie crust.
Prepare streusel by combining sugar, flour and nuts in a bowl. Cut in butter until mixture resembles coarse crumbs. Sprinkle on top of filling.
Bake in preheated oven set at 350°F for 45 minutes. Let cool. Grate cheese over pie before serving.

Makes 8 servings.

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