| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Eggs, Grains, Dairy | 1 | Servings | ||
INGREDIENTS
| 5 | c | Flour |
| 2 | c | Crisco shortening |
| 1 | tb | Vinegar |
| 1 | Egg | |
| Water | ||
| 4 | c | Green shredded apples; (about 8 medium apples) |
| 2 | tb | Grated orange peel |
| 1 1/2 | ts | Grated lemon peel |
| 1/4 | c | Fresh squeezed orange juice |
| 1 1/2 | c | Sugar |
| 2 | tb | Hazel nut liqueur |
| 1 1/2 | tb | Flour |
| 2 | Eggs; beaten | |
| Whipped cream |
INSTRUCTIONS
PIE CRUST PIE FILLING TOPPING Notes: 1988 Cooking Classic Grand Champion. Christine Mifkovich, Lehighton Pa PIE CRUST: (Makes enough for 2 pies.) 1. Mix flour and Crisco. 2. Mix vinegar and egg and add enough water to measure 1 cup of liquid. 3. Add the liquid mixture to the shortening mixture and cut with a knife to make pastry dough (or use a food processor). 4. Roll and line 10" pie plate. PIE FILLING: 1. Mix all ingredients together in order given and fill unbaked pie shell. 2. Bake on a metal cookie sheet at 450°F. for 10 minutes then reduce heat to 350°F. and bake 30 minutes more. 3. Top each slice with whipped cream just before serving. Posted to recipelu-digest by ncanty@juno.com (Nadia I Canty) on Mar 6, 1998
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