| CATEGORY |
CUISINE |
TAG |
YIELD |
| Fruits, Grains, Dairy |
Dutch |
Pies, Fruits/nuts, Penndutch |
1 |
Servings |
INGREDIENTS
| 1 |
c |
Brown sugar |
| 1/3 |
c |
Flour |
| 3 |
tb |
Butter; soft |
|
|
Pastry for 9" pie |
| 4 |
|
Apples; up to 7 depending on size to fill 9 inch pie shell |
| 2/3 |
c |
Cream;sweet or sour |
| 3/4 |
ts |
Cinnamon |
INSTRUCTIONS
Blend the sugar, flour and butter into crumbs and sprinkle over pie shell.
Core the apples and cut them into one-inch segments, or schintz. Arrange
the segments on top of the crumbs in the shell. Mix half of the remaining
crumbs with the cream, then pour over the apples. Mix the other half with
the cinnamon and sprinkle it over the cream topping. Bake at 420F for 10
minutes, then reduce the heat to 350F and bake for 30 minutes more, or
until the top turns golden.
From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini
A Message from our Provider:
“Quit griping about your church; if it was perfect, you couldn’t belong.”