| CATEGORY |
CUISINE |
TAG |
YIELD |
|
|
New, Text, Import |
1 |
Servings |
INGREDIENTS
| 1 |
|
Unbaked (9 inch) pastry shell |
| 6 |
c |
Sliced apples, to 7 cups |
| 1/2 |
c |
Sugar, (for filling) |
| 2 |
tb |
Flour, (for filling) |
| 1/2 |
ts |
Nutmeg |
| 2 |
tb |
Lemon juice |
| 1/2 |
c |
Sugar, (for topping) |
| 1/2 |
c |
Flour, (for topping) |
| 1/2 |
c |
Butter or margarine, 1 stick |
INSTRUCTIONS
Make an unbaked 9 inch pastry shell. Pare, quarter, and core apples, then
halve each quarter crosswise to make chunks (about 7 cups). Place in large
bowl. Make filling by combining 1/2 cup sugar, 2 tablespoons flour, and
nutmeg in a cup. Sprinkle over apples and toss to coat well. Spoon into
pastry shell, then drizzle with lemon juice. Combine 1/2 cup sugar and 1/2
cup flour for topping in small bowl. Cut in butter or margarine; sprinkle
over apples to cover top. Slide pie into a heavy brown paper bag large
enough to cover pie loosely. Fold open end over twice and fasten with paper
clips. Place on large cookie sheet for easy handling. Bake in 425 degree
electric oven 1 hour (apples will be tender and top bubbly and golden).
Split bag open; remove pie and cool on wire rack. Serve plain or with
cheese or ice cream. Yield: 1 (9 inch) pie. Be careful
Posted to MC-Recipe Digest V1 #357
From: Gerald Edgerton <jerrye@wizard.com>
Date: Sat, 28 Dec 1996 11:53:50 -0800
A Message from our Provider:
“Don’t Wait For the Hearse to Take You to Church”