Samantha S's Deep Dish Apple Pie modified from Betty Crocker Cookbook
½ to ⅓ cup sugar (pure substance - C12H22O11)
3 tablespoons all-purpose flour (homogeneous mixture)
½ teaspoon ground cinnamon (homogeneous mixture)
⅛ teaspoon ground allspice (homogeneous mixture)
6 cups thinly-sliced, peeled cooking apples (about 2 ¼ pounds) (heterogeneous mixture)
pie crust from store (homogeneous mixture)
In a mixing bowl, combine sugar, flour, cinnamon, and allspice.
Add apples, toss to coat fruit.
Transfer to pie crust, in plater (one on top and one on bottom).
Cover mixture with a top pie crust and cut slits into it to let it breath.
Cover edges with tin foil and bake at 375 degrees for 25 minutes.
Then remove foil, and bake for 30-35 minutes more or until crust is golden brown.
Pairs Well With
Every year, my family and I go apple picking, and when we come back my mom makes this amazing apple pie. It is really nice because we only get it once a year and it is special because my family can enjoy it together. It is juicy, sweet, and delicious! CHEMISTRY INFORMATION: In addition to the pure substance, sugar, there are mixtures (shown below in ingredients). The thin-sliced apple pie slices are a heterogeneous mixture and so is the pie itself once it is done. Most of the ingredients are homogeneous mixtures; flour, cinnamon, allspice, and the pie crust. The apples being sliced into smaller pieces is a physical change and so is all of the dry ingredients being mixed together. The pie puffing up in the oven is an indication that a chemical change is taking place. Also, the fact that the apples turn dark brown once heated, is a clue that a chemical change has occurred. NUTRITIONAL INFORMATION: Calories - 590 kcal, fat -18g,
carbs - 105g, and proteins - 7g.
Submitted by: "Samantha S."