| CATEGORY |
CUISINE |
TAG |
YIELD |
| Fruits, Dairy |
Chicago |
Pies, Fruits |
8 |
Servings |
INGREDIENTS
|
|
Pastry for 2-crust 9" pie |
| 4 |
|
McIntosh apples; peeled/ cored/thin sliced (1 lb) |
| 1/2 |
c |
Pecans; chopped |
| 1/4 |
c |
Sugar |
| 1/4 |
lb |
Caramels; coarse chopped |
| 2 |
tb |
Flour |
| 1/4 |
c |
Milk |
|
|
Milk; for top |
|
|
Sugar; for top |
INSTRUCTIONS
1. Preheat oven to 375 degrees. Ease 1 round of pastry into a 9-inch pan.
2. In a large bowl, toss together apples, pecans, sugar, caramels, flour
and milk. Spoon mixture into pie shell.
3. Top with the remaining pastry. Fold the edge of the top pastry under the
bottom pastry. Pinch together and flute the edge with a fork. Cut several
slits in the top so the steam can escape during baking. Brush top with milk
and sprinkle with sugar.
4. Bake until crust is golden brown, about 45 minutes. Pie is best served
slightly warm.
Source: Chicago Sun Times, November 6, 1996
Posted to MM-Recipes Digest V3 #307
Date: Sat, 9 Nov 1996 20:04:53 +0000
From: Linda Place <placel@worldnet.att.net>
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