| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Pastry | 6 | Servings | ||
INGREDIENTS
| 1 1/3 | c | All-purpose flour |
| 1/2 | ts | Salt |
| 1/2 | c | Margarine |
| 1 | c | Apples — sliced thin |
| 3 | tb | Sugar |
| 2 | tb | Almonds — sliced |
| 3 | tb | Apricot preserves — or |
| Peach |
INSTRUCTIONS
1. Sift the 1-1/3 cup flour with the salt into a large mixing bowl. Cut in the solid margarine or butter with pastry blender until mixture is the size of small peas. 2. Sprinkle 4-5 tablespoons water, a little at a time, over the flour while stirring with a fork, until mixture is just moist enough to hold together. 3. Form into a square and flatten to 1/2 inch. Roll out on floured surface to 12 inch square. Place on ungreased cookie sheet. 4. Toss sliced apples with 1 tablespoon of flour. Place slices down center third of dough. Sprinkle 2 tablespoons of sugar over apples. 5. Fold up about 1/2 inch at each end. Fold sides over apples, leaving an inch of apples showing down center. Sprinkle with 1 tablespoon sugar and sliced almonds. 6. Bake in preheated 450-degree oven for 15-20 minutes or until golden brown. 7. Spread immediately with preserves. If preferred, omit the preserves and frost with a thin glaze made of powdered sugar thinned with milk and vanilla or orange extract. Recipe By : Jo Anne Merrill From: Ladies Home Journal- August 1991 File ftp://ftp.idiscover.co.uk/pub/food/mealmaster/recipes/mmdja006.zip
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