| CATEGORY |
CUISINE |
TAG |
YIELD |
| Eggs |
American |
Pie |
6 |
Servings |
INGREDIENTS
| 2 |
c |
Flour |
| 1/2 |
ts |
Sugar |
| 1/8 |
ts |
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 |
ts |
Cinnamon |
| 1/4 |
ts |
Nutmeg |
| 3 |
tb |
Butter |
| 1 |
c |
Sugar |
INSTRUCTIONS
CRUST
FILLING
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
227 BISCAYNE ST., MIAMI BEACH
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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