Calvados; (apple brandy) OR 2 teaspoons spice islands pure vanilla extract
2
c
Thinly sliced; cored and peeled apples (about 2 medium)
1/4
c
Apricot preserves; warmed
INSTRUCTIONS
CRUST
TOPPING
To make crust: In large bowl, combine 1 cup flour, sugar, undissolved yeast
and salt. Heat butter, milk, and water until very warm (120 to 130°F).
Butter does not need to melt. Gradually stir into dry ingredients. Stir in
eggs and remaining flour to make soft dough. Knead 5 minutes. (Dough will
be buttery; do not add additional flour.) With floured hands, press dough
to form 12-inch circle on lightly greased pizza pan or cookie sheet. Cover;
let rest 30 minutes.
To make topping: In small bowl, combine sugar and flour. Gradually add
cream and Calvados; stir until smooth. Set aside.
Preheat oven to 400°F.
Form 3/4-inch high rim along edge of dough. Arrange apples on dough,
overlapping slightly; carefully spoon cream mixture over top. Bake on
middle oven rack 18 to 22 minutes or until crust is golden brown and apples
are almost tender. Remove from pan; place on wire rack to cool slightly.
Spread apricot preserves over top.
Notes: Makes 1 (12-inch) pizza
Posted to MC-Recipe Digest V1 #1062 by Gr8seeksM8@aol.com on Jan 29, 1998
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