| CATEGORY |
CUISINE |
TAG |
YIELD |
| Fruits, Dairy |
|
Desserts, Fruit |
6 |
Servings |
INGREDIENTS
| 1/2 |
ts |
Dried rosemary leaves |
| 1/3 |
c |
Granulated sugar |
| 2 |
tb |
Fresh lemon juice |
|
|
Rind of 1/2 lemon — grated |
| 1 1/2 |
lb |
Apples, peeled (5 cups) — |
|
|
Cored and sliced |
| 1 |
c |
All-purpose flour |
| 1 |
tb |
Granulated sugar |
| 1 |
ts |
Baking powder |
| 1/8 |
ts |
Salt |
| 1/2 |
ts |
Dried rosemary — crushed |
|
|
Fine |
| 3 |
tb |
Unsalted butter, cold — cut |
|
|
Up |
| 1/3 |
c |
Light cream — or milk |
INSTRUCTIONS
FILLING:
TOPPING:
Filling: Heat oven to 450^. Have ready a heavy dish, a 9-inch pie plate,
or a single layer cake pan. Crush the rosemary as fine as possible. Place
in a large bowl. Add sugar, lemon juice, and rind. Stir to mix. Add apples,
stirring to coat. Arrange in baking dish.
Topping: Mix dry ingredients into medium sized bowl. Add butter and cut in
with pastry blender or knives until mixture is the consistency of coarse
cornmeal. Add cream or milk and stir until a soft dough forms. knead on
lightly floured surface 10-12 times. Roll to fit baking dish, place over
apples, seal edges, and cut slits. Bake 25-30 minutes untilgolden. Serve
warm with cream.
Recipe By : Vermont Kitchens Revisited
From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini
A Message from our Provider:
“The rapture! Separation of church and state”