| CATEGORY |
CUISINE |
TAG |
YIELD |
|
St. Louis |
Post3 |
8 |
servings |
INGREDIENTS
| 2 |
|
Light and flaky low-fat pie crust recipes; (see recipe) |
| 3 |
c |
Peeled; cored, thin sliced tart apples |
|
|
Such as Granny Smith |
| 3 |
c |
Peeled; cored, thin sliced Bosc pears |
| 2/3 |
c |
Granulated sugar |
| 1 |
tb |
Arrowroot powder or cornstarch |
| 1 |
tb |
Lemon juice |
| 3/4 |
ts |
Ground cinnamon |
| 1/2 |
ts |
Grated lemon rind |
| 1/4 |
ts |
Ground nutmeg |
INSTRUCTIONS
Preheat oven to 400 degrees. Roll out half the dough; place in 9-inch pie
pan. Roll remaining dough into 11-inch circle and set aside. Combine
apples, pears, sugar, arrowroot, lemon juice, cinnamon, lemon rind and
nutmeg in large bowl; toss well. Pile into prepared crust. Top with
remaining circle of crust. Pinch edges to seal and trim excess. Pierce
upper crust with fork. Bake for 10 minutes. Reduce heat to 350 degrees;
bake 45 minutes to 1 hour, until done. Let pie cool before slicing. Yield:
8 to 10 servings.
Recipe Source: St. Louis Post-Dispatch - 11-02-1998 By Mary Carroll
Formatted for MasterCook by Susan Wolfe - vwmv81a@prodigy.com
Converted by MM_Buster v2.0l.
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