| CATEGORY |
CUISINE |
TAG |
YIELD |
|
|
All newly t, Desserts |
6 |
Servings |
INGREDIENTS
|
|
Pastry for double crust pie |
| 6 |
sm |
Apples; peeled and cored |
| 1/3 |
c |
Sugar |
| 2 |
tb |
Half and half |
| 3/4 |
c |
Maple or maple-flavored syrup, warmed |
INSTRUCTIONS
On a floured surface, roll out pastry to an 18x12 inch rectangle. Cut into
six 6 inch squares. Place an apple on each square. Combine sugar and cream;
spoon into each apple center. Moisten edges of pastry; fold up corners to
center and pinch to seal. Place on an ungreased 13x9x2 inch baking pan.
Bake at 450 for 15 minutes. Reduce heat to 350 and continue baking until
done, about 30 minutes, basting twice with syrup. Serve warm. Yield 6
servings.
Recipe by: Taste of Home
Posted to MC-Recipe Digest V1 #838 by L979@aol.com on Oct 12, 1997
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