| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Fruits, Dairy | Desserts, Pies & past, Fruit | 8 | Servings | |
INGREDIENTS
| 1 | Batch pie pastry; see recipe | |
| 6 | lg | Apples |
| 1 | tb | Fresh lemon juice |
| 1/2 | ts | Lemon zest |
| 1/2 | c | Brown sugar |
| 1 | ts | Cinnamon |
| 1/4 | ts | Nutmeg |
| 1/8 | ts | Ground cloves |
| 1/8 | ts | Ground ginger |
| 1 | tb | All-purpose flour |
| 1 | tb | Butter; cut into bits |
| 1 | ts | Sugar |
| 1 | ds | Cinnamon |
| 1 | tb | Milk |
INSTRUCTIONS
Peel, core, and thinly slice apples. Toss with lemon juice and zest. Mix sugar, flour, and spices. Toss with apples to coat. Roll half of dough into a round and fit into a 9" pie pan. Fill shell with apple mixture. Dot top with butter. Roll remaining dough into a round large enough to cover top of apples. Place carefully over apple filling and crimp edges of crusts together. Make slits in top crust to vent. Mix teaspoon of sugar with dash of cinnamon. Brush top of crust with milk and sprinkle lightly with cinnamon sugar. Bake at 450 degrees for 10 minutes. Reduce heat to 375 degrees and bake an additional 20-30 minutes. Recipe By : Elizabeth Powell Posted to MC-Recipe Digest V1 #285 Date: Fri, 8 Nov 1996 08:22:19 -0600 (CST) From: zeiss@maxvax.ci.austin.tx.us (Sherry Zeiss) Serving Ideas : Serve hot with sharp cheese, ice cream, or clotted cream.
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