| CATEGORY |
CUISINE |
TAG |
YIELD |
|
|
|
1 |
Servings |
INGREDIENTS
|
|
Apples |
|
|
Sugar |
|
|
Water |
|
|
Juice and grated rind of 1 lemon |
| 1/2 |
|
Dozen cloves |
|
|
Butter |
INSTRUCTIONS
Laura Steele
This is a very standard apple pie filling that could come from anywhere in
America.
Pare, core, and quarter the apples. Boil the cores and parings in sugar and
water; strain off the liquor, adding more sugar; put the lemon rind over
the apples and the juice into the syrup. Mix cloves with the fruit; put in
a piece of butter the size of a walnut. Turn the fruit into a pastry-lined
pie shell. Add a small quantity of juice. Top the pie and add more juice
later if desired. Bake in a 450° oven for 10 minutes. Reduce heat to 350°
and bake for 3/4 to 1 hour or until done.
Posted to recipelu-digest by LSHW <shusky@erols.com> on Feb 09, 1998
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