| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Fruits, Dairy, Eggs | American | American, Fruit | 12 | Servings |
INGREDIENTS
| 1/2 | c | Granulated Sugar |
| 1/3 | c | Ground Almonds |
| 2 | tb | All-Purpose Flour |
| 6 | Apples | |
| 1 | c | Cranberries |
| 4 | tb | Butter |
| 1 | tb | Light Cream |
| Icing Sugar | ||
| 2 1/4 | c | Cake flour; sifted |
| 1 | tb | Granulated Sugar |
| 1/2 | ts | Salt |
| 1/3 | c | Cold Butter; Cubed |
| 1/3 | c | Cold Shortening; Cubed |
| 1 | Egg yolk | |
| 1 | ts | Fresh lemon juice |
| Ice water | ||
| Flour |
INSTRUCTIONS
PASTRY PASTRY: In large bold, stir together flour, sugar and salt; cut in butter and shortening until mixture resembles fine crumbs with a few larger pieces. In measuring cup, combine yolk, lemon juice and enough water to make 1/4 cup; with fork, stir briskly into flour mixture, l tbs. at a time, until dough holds together. On floured pastry cloth, roll out pastry into 14-inch circle, leaving edges rough. Transfer to 12-inch pizza pan, letting pastry hang over edge. Reserve 2 tbs. of the sugar; combine remaining sugar with almonds and flour. Sprinkle about half over pastry. Peel, core and cut apples into eights; arrange in single layer over almond mixture. Sprinkle with cranberries and remaining almond mixture and sugar; dot with butter. Fold pastry overhang over filling to form attractive ragged edge; brush top of pastry with cream. Bake in 425°F oven for 15 minutes. Reduce heat to 375°F; bake for 35 minutes longer or until apples are tender and pastry golden. Let cool on rack; dust with icing sugar. Recipe by: Country Living Sept 1992 Posted to recipelu-digest by Nesb2 <Nesb2@aol.com> on Feb 28, 1998
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