S& S CAFETERIA’S APPLE PIE

2 cups granulated sugar 2 teaspoons cinnamon Pastry for double crust pie 1 (20-ounce) can sliced apples,

drained

1 tablespoon honey

1 teaspoon lemon juice

1/4 cup margarine or butter,

cold, cut into small cubes 1/4 cup Apple Syrup (see recipe) 1 egg

2 tablespoons water

Make cinnamon-sugar: In a medium bowl, combine sugar and cinnamon and set aside. You will use half in the pie and half to make the Apple Syrup. Preheat oven to 400 degrees. Line a 9-inch pie plate with pie pastry. Arrange apples evenly over surface. Top with 1 cup cinnamon-sugar mixture. In a small bowl, combine honey and lemon juice and drizzle over apples and sugar. Dot the apple mixture with margarine or butter. Pour Apple Syrup over filling.

Make egg wash: In a small bowl, whisk together egg and water. Brush edges of pie crust with egg wash. Add top crust to pie and pinch edges together by using index finger on the bottom crust and thumb on the top crust. Make sure all edges are sealed. Make small holes in the top of the pie. Brush top of pie with remaining egg wash. Bake 1 hour, rotating pie if needed. Remove from oven and allow to cool slightly before serving. Serves: 8

Per serving: 522 calories (percent of calories from fat, 32), 4 grams protein, 88 grams carbohydrates, 3 grams fiber, 19 grams fat (4 grams saturated), 27 milligrams cholesterol, 370 milligrams sodium.

STYLED BY LINDA HIGGINS CONTRIBUTED BY ADRIENNE HARRIS