| CATEGORY |
CUISINE |
TAG |
YIELD |
| Eggs, Dairy |
French |
Desserts, Pies, French |
6 |
Servings |
INGREDIENTS
| 1 |
tb |
Butter, softened |
| 1 |
c |
Sugar |
| 1 |
c |
Flour |
| 1/2 |
ts |
Baking powder |
| 1 |
|
Egg |
| 1 |
tb |
Dried mint leaves |
| 1 |
tb |
Ground cinnamon |
| 4 |
md |
Cooking apples, peeled, cored and cut into 1/4" slices |
| 1 |
c |
Heavy cream, whipped |
INSTRUCTIONS
Preheat the oven to 350 degrees F. Coat the bottom and sides of an 8'x8"x2"
baking dish with the butter. Set aside. Combine the sugar, flour, and
baking powder - sifting them together into a bowel. Make a well in the
center and drop in the egg. Mix together until the egg is absorbed into the
flour. In a large bowel, mix together the mint and the cinnamon. Add the
apples and toss until the apples are coated. Arrange the slices in the
baking dish and scatter the flour mixture over them, spreading and pressing
gently to cover the apples completely. Bake in the oven center for 45
minutes, or until the top is crusty. Serve at room temperature accompanied
by the whipped cream.
From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini
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