| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| November 19 | 1 | servings | ||
INGREDIENTS
| 1 | pk | All Ready Pie Crusts; (15-ounce) |
| 2 1/4 | lb | Tart green apples; (such as Granny |
| ; Smith), peeled, | ||
| ; cored,sliced | ||
| 3/4 | c | Sugar |
| 2 | tb | Plus 1 teaspoon all purpose flour |
| 2 | tb | Grated orange peel |
| 2 | tb | Grand Marnier or other orange liqueur |
| 3/4 | ts | Ground cinnamon |
| 2 | tb | Unsalted butter; cut into small |
| ; pieces (1/4 stick) |
INSTRUCTIONS
Position rack in center of oven and preheat to 400F. Place baking sheet on rack. Let pie crusts stand at room temperature 15 minutes. Combine apples, sugar, 2 tablespoons flour, orange peel, Grand Marnier and cinnamon in large bowl; mix to blend well. Unfold pie crusts. Press out fold lines. Brush 1 crust with remaining teaspoon flour. Place crust floured side down in 9-inch deep-dish glass pie plate. Spoon apple filling into crust-lined dish. Dot filling with butter. Arrange second crust over filling. Seal and crimp edges. Cut 5 slits in top crust for steam vents. Place pie on baking sheet in oven. Bake until crust is golden brown and apples are tender, about 50 minutes. Cool pie on rack at least 15 minutes. Serve warm or at room temperature. Serves 8. Bon Appetit November 1992 Converted by MC_Buster. Converted by MM_Buster v2.0l.
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