| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Dairy | Apples, Pies | 12 | Servings | |
INGREDIENTS
| 2 1/4 | c | Flour |
| 1 | ts | Salt |
| 2/3 | c | Margarine |
| 6 | tb | Ice water, may need 7 TB |
| 1 | c | Sugar |
| 1/2 | ts | Cinnamon |
| 1/8 | ts | Nutmeg |
| 8 | c | Apples, sliced and peeled |
| 1 | tb | Lemon juice |
| 3/4 | c | Heavy cream |
INSTRUCTIONS
LORELI AGUDA WSKD49A Measure 2 cups flour and salt into a bowl. Cut in margarine with pastry blender until mixture resembles coarse meal. Stir in ice water; mix lightly. Form dough into a ball. Roll out 2/3 dough to fit a 10x6x2 inch baking dish. Transfer to baking dish. Combine sugar, remaining 1/4 cup of flour, cinnamon and nutmeg. Mix with apples and lemon juice. Pile into baking dish. Roll out remaining 1/3 pastry. Cover pie; seal edges and flute. Cut several large slits in top. Bake at 425~ for 40 minutes. Reduce heat to 350 ~. Remove pie from oven and pour cream through slits in top of pie. Bake 10 minutes longer. From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini
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