| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Eggs | 1 | servings | ||
INGREDIENTS
| 2 | King Luscious apples -; (to 3) | |
| (or 2 to 3 lbs baking apples) | ||
| 3 1/2 | c | All-purpose flour; plus |
| 2 | tb | All-purpose flour |
| 2 | tb | Granulated sugar; plus |
| 2 | ts | Granulated sugar |
| 1 | ts | Ground cinnamon |
| 1/2 | c | Superfine granulated sugar |
| 2 1/2 | Sticks Chilled unsalted butter; cut up | |
| 1 | lg | Egg yolk; beaten with |
| 4 | ts | Cold water |
INSTRUCTIONS
Heat oven to 400 degrees. Peel, core and thinly slice apples. Combine apples, 2 tablespoons flour, 2 tablespoons sugar, and cinnamon in a large bowl; toss to combine. Set aside. Combine the remaining 3-1/2 cups flour and 1/2 cup superfine sugar in a large mixing bowl. Add butter and quickly work the butter into the flour mixture using your fingertips or a pastry blender until it resembles coarse meal. Divide the dough in half. Working quickly, press half of the dough into and up over the edge of a 9-inch glass pie plate. Fill with the apple mixture, mounding in the center. Roll remaining dough between two large pieces of plastic wrap into a 14-inch circle. Remove top piece of plastic wrap, and invert onto apples. Remove remaining plastic. Trim edges and decoratively crimp using your fingers. Brush lightly with egg/water mixture, and sprinkle with the remaining 2 teaspoons sugar. With a sharp knife, cut slits into pastry. Transfer to oven and bake until golden brown, about 1 hour. Makes one 9-inch pie. Recipe Source: Martha Stewart Living - <www.marthastewart.com> Recipe from Elizabeth Ryan, owner of Breezy Hill Orchard and Cider Mill in Clinton Corners, New York Formatted for Mastercook by Lynn Thomas - dcqp82a@prodigy.com Recipe by: Elizabeth Ryan Converted by MM_Buster v2.0l.
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