| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Vegetables | Jewish | Pies | 6 | Servings |
INGREDIENTS
| 2 1/2 | c | Flour |
| 1/2 | ts | Plus a pinch of salt |
| 10 | tb | Cold margarine |
| 1/4 | c | Vegetable shortening |
| 3 | tb | Water; (up to 4) |
| 3 | lb | Apples; ( about 9 apples) |
| I use Macintosh; but any baking apple will do. | ||
| 2 | tb | Lemon juice |
| 1 | tb | Cornstarch |
| 2/3 | c | Brown sugar |
| 1/3 | c | Granulated sugar |
| 1 3/4 | ts | Cinnamon |
| 1/2 | ts | Nutmeg |
| 1/3 | c | Chopped pecans |
INSTRUCTIONS
Source: First Magazine- Sept. 1989 Combine 1 1/2 cups flour and the 1/2 tsp salt. Cut 4 Tbs. of the margarine and the shortening into the dry ingredients until the mixture resembles coarse meal. Add water, 1 tablespoon at a time, tossing until the dough just holds together. Wrap in plastic and refrigerate at least 30 minutes. Heat the oven to 375º. Peel the apples and cut into thin slices. Toss with the lemon juice, cornstarch, 1/3 cup brown sugar, the granulated sugar, 1 tsp cinnamon and the nutmeg. Combine the remaining 1 cup flour, 1/3 cup brown sugar, 3/4 tsp. cinnamon and pinch of salt. Cut the remaining 6 Tbs of margarine into this mixture until crumbly. Add pecans. Roll out the chilled dough on a floured work surface and fit into 9 inch pie pan. Trim and flute the edges. Put in the freezer for 5 minutes to firm. Fill the pie shell with the apples and sprinkle the crumb mixture over the top. Bake until the crust is golden and the filling bubbles. 60-70 minutes. Cover loosely with foil if the topping browns to quickly. Posted to JEWISH-FOOD digest Volume 98 #002 by Bella Parnes <bparnes@aabgu.org> on Jan 2, 1998
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