Maryland’s Chess And Apple Tart

INGREDIENTS

INSTRUCTIONS

To make cognac vanilla, get a fresh, fresh vanilla bean, cut
lengthwise and then crosswise exposing the tiny tiny seeds. Put into
an airtight container and pour on 2.5 oz. cognac or brandy per bean.
Every 2 or 3 days, shake the bottle. After about 2 or 3 weeks, you'll
have a new taste sensation in vanilla flavoring.  Preheat oven to 400 F
Roll out the pastry and line the pie pan.  Trim the edge even with  the
rum. Cover with buttered foil, and weigh it down with pastry  weights
or dried beans.  Put the shell on the bottom rack of the oven  and bake
for  Remove the foil/weights and set the crust aside to cool. Reduce
the  oven temp to 325 F.  Cream the butter and sugar thoroughly with an
electric mixer until  fluffy. Add the eggs, salt, vanilla, and nutmeg,
and mix well. Fold  the chopped apples into the egg mixture b hand.
Pour the mixture into  the cooled pie shell.  Place the pie pan on the
lower rack of the  oven, and bake until the apples are tender and the
blade of a knife  inserted into the custard comes out clean, 45 to 60
minutes. Serve  warm or cold.  Watch the pie carefully.  Don't overcook
it or the filling will  "whey" or separate just as in cooking any
custard. I think it's a  good idea to undercook by a few minutes and
let the cooking finish  outside the oven. The pie will hold enough heat
to finish cooking  once removed from the oven. Submitted By
RHOMMEL@GNN.COM (RICHARD  HOMMEL) On TUE, 31 OCT 1995 113813  From
Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini

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