| 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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