| CATEGORY |
CUISINE |
TAG |
YIELD |
| Eggs, Dairy, Grains |
American |
Pie/tart, Pastrycrust, Typed |
1 |
Pie |
INGREDIENTS
| 1 1/2 |
c |
Flour |
| 3 |
tb |
Sugar |
| 1/2 |
ts |
Salt |
| 1/2 |
ts |
Cinnamon |
| 1/4 |
lb |
Sweet butter |
| 3 |
tb |
(To 4) apple cider |
| 6 |
|
(To 8) tart apples |
| 1 |
|
Egg; lightly beaten |
| 1 1/4 |
c |
Sour cream |
| 3/4 |
c |
Sugar |
| 1/2 |
ts |
Salt |
| 2 |
ts |
Vanilla |
| 1/4 |
c |
Flour |
| 1/3 |
c |
Brown sugar |
| 1/3 |
c |
White sugar |
| 1 |
ts |
Cinnamon |
| 1/2 |
c |
Flour |
| 1 |
ds |
Salt |
| 1 |
c |
Chopped walnuts |
| 6 |
tb |
Melted butter |
INSTRUCTIONS
AMERICAN MEASUREMENTS
CRUST
FILLING
TOPPING
CRUST: Sift flour, sugar, salt and cinnamon into bowl. Cut butter into dry
ingredients with pastry cutter or 2 knives. Add just enough apple cider to
hold dough together. Form dough into a ball. Flatten slightly and roll out
on lightly floured surface. Fit pastry carefully into a 9 or 10-inch pie
pan. Trim crust 1/2-inch beyond edge of pan and roll edge under. Crimp
edges.
FILLING: Preheat oven to 450 degrees F. Pare and thinly slice apples. Mix
egg, sour cream, sugar, salt, vanilla and flour; add to apples and toss
until lightly coated. Spoon apples into pastry shell. Bake 10 minutes, then
reduce heat to 350 degrees F and continue baking until apples are tender,
about 40 to 45 minutes.
TOPPING: Mix together sugars, cinnamon, flour and salt. Add nuts and melted
butter and blend thoroughly. When pie has been in the oven for about 35
minutes, spread topping over it and continue baking until golden, about 10
or 15 minutes.
Source: The Fish Market, downtown Philadelphia as printed in the RSVP
section, Bon Appetit, January 1977; typos by Dorothy Flatman 1996
Posted to MM-Recipes Digest by "Rfm" <Robert-Miles@usa.net> on Nov 29, 98
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