| CATEGORY |
CUISINE |
TAG |
YIELD |
| Fruits |
Chicago |
Pies, Fruits |
8 |
Servings |
INGREDIENTS
| 1/4 |
c |
Unsalted butter; cut up |
| 1 |
c |
Flour |
| 1/3 |
c |
Brown sugar; packed |
| 1 |
ts |
Cinnamon, ground |
| 1/4 |
ts |
Ginger, ground |
| 1/4 |
ts |
Cloves, ground |
| 1/4 |
ts |
Salt |
| 1/3 |
c |
Molasses |
| 1/3 |
c |
Water; boiling |
| 1/2 |
ts |
Baking soda |
| 2 |
lg |
Red Delicious apples; peeled cored/coarsely chopped |
| 1 |
|
9" deepdish pie shell unbake |
INSTRUCTIONS
CRUMB MIXTURE
FILLING
1. To prepare crumb mixture: Process butter, flour, brown sugar, cinnamon,
ginger, cloves, and salt in a food processor until mixture resembles coarse
meal.
2. To make filling: Dissolve molasses in boiling water in a large bowl.
Stir in baking soda. Add about 2/3 of the crumb mixture and all of the
chopped apples, and mix until crumbs are moistened. Spoon into pie shell.
Sprinkle remaining crumb mixture on top.
3. Bake in a preheated 375-degree oven until filling is set, about 40
minutes.
Source: Chicago Sun Times, November 6, 1996
Posted to MM-Recipes Digest V3 #307
Date: Sat, 9 Nov 1996 20:04:53 +0000
From: Linda Place <placel@worldnet.att.net>
A Message from our Provider:
“Some minds are like concrete, thy’re roughly mixed up and permanently set.”