| CATEGORY |
CUISINE |
TAG |
YIELD |
|
|
Desserts, Pies & past |
1 |
Servings |
INGREDIENTS
|
|
Pastry for 9" double crust |
|
|
Pie |
| 6 |
c |
Tart apples — peeled & |
|
|
Sliced |
| 1/4 |
c |
Sugar |
| 1/2 |
c |
Light brown sugar — packed |
| 2 |
tb |
Flour |
| 1/4 |
ts |
Salt |
| 1/8 |
ts |
Nutmeg |
| 1/8 |
ts |
Lemon rind — grated |
| 2 |
ts |
Lemon juice |
| 1 |
tb |
Margarine |
INSTRUCTIONS
Line a 9" pie pan with pastry. Mix next 8 ingredients and fill pie shell,
laying apple slices flat. dot with the butter. Roll out top crust and cut
slits in several places for steam to escape. Moisten edges of crust well
with cold water and adjust top crust. with fingers or fork, ping the two
crusts together to make a tight seal around pie. Bake in very hot oven
(450F) for 15 minutes. Reduce heat and bake 45 to 50 minutes longer. From
Linda Martin-Bronson
Recipe By : Concord Hospital Admitting Cookbook, Concord, NH
From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini
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