| CATEGORY |
CUISINE |
TAG |
YIELD |
| Vegetables |
Jewish |
Pies |
6 |
Servings |
INGREDIENTS
| 2 1/2 |
c |
Flour |
| 1/2 |
ts |
Plus a pinch of salt |
| 10 |
tb |
Cold margarine |
| 1/4 |
c |
Vegetable shortening |
| 3 |
tb |
Water; (up to 4) |
| 3 |
lb |
Apples; ( about 9 apples) |
|
|
I use Macintosh; but any baking apple will do. |
| 2 |
tb |
Lemon juice |
| 1 |
tb |
Cornstarch |
| 2/3 |
c |
Brown sugar |
| 1/3 |
c |
Granulated sugar |
| 1 3/4 |
ts |
Cinnamon |
| 1/2 |
ts |
Nutmeg |
| 1/3 |
c |
Chopped pecans |
INSTRUCTIONS
Source: First Magazine- Sept. 1989
Combine 1 1/2 cups flour and the 1/2 tsp salt. Cut 4 Tbs. of the margarine
and the shortening into the dry ingredients until the mixture resembles
coarse meal. Add water, 1 tablespoon at a time, tossing until the dough
just holds together. Wrap in plastic and refrigerate at least 30 minutes.
Heat the oven to 375º. Peel the apples and cut into thin slices. Toss with
the lemon juice, cornstarch, 1/3 cup brown sugar, the granulated sugar, 1
tsp cinnamon and the nutmeg.
Combine the remaining 1 cup flour, 1/3 cup brown sugar, 3/4 tsp. cinnamon
and pinch of salt. Cut the remaining 6 Tbs of margarine into this mixture
until crumbly. Add pecans.
Roll out the chilled dough on a floured work surface and fit into 9 inch
pie pan. Trim and flute the edges. Put in the freezer for 5 minutes to
firm. Fill the pie shell with the apples and sprinkle the crumb mixture
over the top. Bake until the crust is golden and the filling bubbles. 60-70
minutes. Cover loosely with foil if the topping browns to quickly.
Posted to JEWISH-FOOD digest Volume 98 #002 by Bella Parnes
<bparnes@aabgu.org> on Jan 2, 1998
A Message from our Provider:
“Some people are kind, polite, and sweet-spirited – until you try to sit in their pews.”