(NAPSA)—Theapple is a symcan also add flavor to dozens of bol of health, of wisdom and of vo. other tempting, scrumptious pie simplicity. These are just a few reasons people say “as American as Mom andapplepie.” Apple CrumbPieis a tribute to American ingenuity. Firm, fresh, juicy apple slices bake in a sweet and creamy suspense—a corn syrup and cinnamon-sauce made thick with corn starch. They’re topped with just the right amount of rich, buttery “crumblies” that add a sweet, tasty crunch. Whenfresh apples are juiciest, Apple Crumb Pie can be a bit saucy, but most apple lovers will be delighted at the prospect of extra juices. It is delicious by itself without accompaniments or it can be served warm, with a scoop of vanilla ice cream and a cup of piping hotcoffee. This delicious crunchy recipe has been tested in the kitchens of Karo Corn Syrup. Apple Crumb Pie Makes Eight Servings Prep time: 20 minutes Bake time: 60 minutes Ingredients Pie: ”4 cup sugar 1 tablespoon Argo Corn Starch 1% teaspoons ground cinnamon %4 teaspoonsalt 3 tablespoons butter, melted % cup Karo Light or Dark corn syrup 6 cups thinly sliced, peeled cooking apples (about 2 pounds) recipes, such as fruit pies, custard pies, chiffon pies and nutpies. Baking and cooking tips and hundreds of recipes can be found at www.karosyrup.com. Best Apples for Baking Bi: ee —— | — ow What’s the secret ingredient in this mouthwatering Apple Crumb Pie? Corn syrup, which most Americans associate with pecan pie, helps to makethis apple pie moreflavorful. 1 unbaked deep-dish pie crust Crumb Topping: % cup flour % cup sugar 6 tablespoons butter or margarine Directions Preheat oven to 375 F. Combine sugar, corn starch, cinnamon, salt, butter and corn syrup in a large bowl. Add apples and stir to coat. Pour into pie crust. For crumb topping, combine flour and sugar. Cut in butter with a pastry blender or 2 knives until mixture resembles coarse crumbs. Sprinkle topping evenly over pie. To avoid boil-overs in the oven, place pie plate on a baking sheet. Bakefor 1 hour, until crust is brown and apples are tender. Recipe Note: If crust browns too quickly, cover edges with foil halfway through baking. Nutrition Information Per oneslice (eighth ofpie) Calories: 450; Total Fat: 18g; Saturated Fat: 9g; Cholesterol: 35mg; Sodium: 290mg; Carbohydrates: 72g; Dietary Fiber: 3g; Sugars: 42g; Protein: 2 When many American home bakers think of a pie using corn syrup, their first thoughts are most often of pecan pie, but corn syrup Look for Juiciness and Firmness There are 7,500 varieties of apples known to exist. But not all are good for baking. Diana McElroy, senior home economistfor Karo Syrup, says, “When applesare called for in a baked recipe, we recommenda juicy apple that doesnotdisintegrate easily. Not all varieties stand up wellto baking. Some even becomebitter.” Karo recommendsthree apples for baking: McIntosh, Rome Beauty and Granny Smith. Mclntosh (dark red skin with green streaks)—Canada’sfavorite apple, named after John McIntosh;if is medium sized, firm, juicy, with crisp flesh RomeBeauty(red stripes with little spots}—Large, round, shiny, acid and aromatic Granny Smith (green}—Originally from Australia, cultivated forthe first time in 1868 by a grandmother named Smith, introduced into North America just 30 years ago; medium sized, juicy, acid and fart Alwaysstore apples in a cool, dark place. They keepwell in a plastic bag andstored in the refrigerator. @
