| CATEGORY |
CUISINE |
TAG |
YIELD |
| Dairy |
|
Desserts, Pies |
1 |
Servings |
INGREDIENTS
| 10 |
md |
Tart apples |
| 1 |
c |
Water |
| 1 |
c |
Sugar |
|
|
Pastry for 1 double-crust 9-inch pie |
|
|
Whipped cream |
INSTRUCTIONS
Pare, core, and slice the apples. Place in a 3-quart
saucepan and add water. Cover and cook over low heat
15 minutes, stirring occasionally. until
the apples are soft. Add the sugar and continue to
simmer 30 minutes over low
heat, stirring occasionally, until the apples are
mushy. Cool. Preheat oven to 450 degrees F. Line a
9-inch pie pan with half of the rolled-out pastry.
Pour in cooled applesauce and cover with the remaining
crust. Cut to make vents in top crust. Moisten edges
with water and press to seal. Bake 20 minutes, reduce
heat to 350 degrees F. and bake 25 minutes more, until
the crust is browned. Serve warm with whipped cream.
Joan Johnson
Converted by MMCONV vers. 1.20
From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini
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