INGREDIENTS

INSTRUCTIONS

           CRUST:
Prepare the crust by mixing the flour, oil, milk, and salt. Separate into
two balls, and put each between 2 pieces of wax paper to roll out, as the
crust will be very flaky. Make bottom crust and place in 8-9 inch pie
plate, depending upon size you want.
Preheat the oven to 425 F
In a large bowl, put the apples, sugar, and spices. Cut through with a
knife to create the appearance of chopped apples. Put mixture in pie
plate, and dot with a few pats of butter and a few teaspoons of flour.
Roll top crust out, and put on pie. Slit the pie, and put in oven. Be sure
to put a lining underneath the pie or a cookie sheet as the pie is sure to
run over. Bake at 425 degrees for 10 minutes, and then reduce oven heat to
350 and bake for 50 minutes or until both top and bottom crusts are brown.
Remove from oven and cool on wire rack. Prepare the following glaze:
3/4    cup confectioners' sugar
1/2    tsp vanilla
milk to make a glaze
While the pie is still hot, brush this glaze ontop of the pie and be sure
that the glaze drips into the slits.
Cool, and serve with vanilla ice cream or fresh whipped cream.
This recipe comes from my mother-in-law who worked in a bakery in Kilkeel,
County Down, Northern Ireland in the 1940's. It is the flakiest crust you
will ever make.
Cyberealm Cookbook, Vol 1, 4/93, Cyberealm BBS, compiled by Linda Fields.
File ftp://ftp.idiscover.co.uk/pub/food/mealmaster/recipes/mmcyber1.zip

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