| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Eggs | American | Pie | 6 | Servings |
INGREDIENTS
| 2 | c | Flour |
| 1/2 | t | Sugar |
| 1/8 | t | Salt |
| 1/2 | c | Lard |
| 1/2 | c | Ice water |
| 1 | Egg, beaten for glaze | |
| 4 | c | Canned apples, recommend |
| White House brand | ||
| 1/4 | t | Cinnamon |
| 1/4 | t | Nutmeg |
| 3 | T | Butter |
| 1 | c | Sugar |
| 2 | BISCAYNE ST., MIAMI BEACH |
INSTRUCTIONS
Prepare the crust. Combine the flour, sugar, and salt in a bowl. Cut into the lard with two knives or a pastry cutter. The mixture should be smooth and crumbly. Slowly work in the ice water and knead the dough until smooth. Roll the dough into a bowl and dust with flour. Cover it with plastic wrap and refrigerate for 1 hour. Roll out half the dough and use it to line a 9 in. pie pan. Brush the inside of this crust with beaten egg. Prepare the filling. Combine the apples with the spices. Pour the apples into the crust and top with the butter and sugar. Roll out the remaining dough and place it on top of the pie. Prick the top crust with a fork and brush it with the remaining beaten egg. Bake the pie in a preheated oven for 1 hour, or until well browned. JOE'S STONE CRAB MARTIN RAY PINOT NOIR, 1980 From the <Micro Cookbook Collection of American recipes>, downloaded from Glen's MM Recipe Archive, http://www.erols.com/hosey.
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Nutrition (calculated from recipe ingredients)
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Calories: 497
Calories From Fat: 208
Total Fat: 23.3g
Cholesterol: 24.8mg
Sodium: 52.5mg
Potassium: 82.6mg
Carbohydrates: 68g
Fiber: 1.2g
Sugar: 36.1g
Protein: 4.4g