| CATEGORY |
CUISINE |
TAG |
YIELD |
|
|
Apples, Bobbie – no, Desserts, Pies/tarts |
8 |
Servings |
INGREDIENTS
| 1 |
c |
Sugar |
| 2 |
tb |
All-purpose flour |
| 1/2 |
ts |
Ground cinnamon |
| 6 |
md |
Baking apples; peeled/thinly sliced |
| 1 |
tb |
Butter or margarine |
|
|
Pastry for single-crust pie |
INSTRUCTIONS
In a small skillet, heat 3/4 cup sugar, stirring constantly until it is
liquified and just golden. Remove from the heat and quickly pour into a 10"
pie plate; set aside. In a small bowl, combine the flour, cinnamon and
remaining sugar. Arrange half of the apples in a single layer in a circular
pattern in pie plate. Sprinkle with half of the sugar mixture. Arrange half
of the remaining apples in a circular patter over sugar, sprinkle with the
remaining sugar mixture. Place remaining apples over all, keeping the top
as level as possible. Dot with butter. Roll out pastry to 9 inches; place
over apples, pressing gently to completely cover. Do not flute. Bake at 400
F. for 50 minutes or until apples are tender. As soon as tart comes out of
the oven, carefully invert onto a large serving plate and remove pie plate.
Cool Yield: 8 servings. Submitted by Marilyn Begres, Dexter, Michigan MC
formatting by bobbi744@sojourn.com
Recipe by: Taste of Home Magazine, Aug/Sept '94, p. 26
Posted to MC-Recipe Digest V1 #822 by Roberta Banghart
<bobbi744@sojourn.com> on Oct 01, 1997
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