Shedded Apple Pie
| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Eggs, Grains, Dairy | 1 | Servings | ||
INGREDIENTS
| 5 | c | Flour |
| 2 | c | Crisco shortening |
| 1 | T | Vinegar |
| 1 | Egg | |
| Water | ||
| 4 | c | Green shredded apples |
| about 8 medium apples | ||
| 2 | T | Grated orange peel |
| 1 1/2 | t | Grated lemon peel |
| 1/4 | c | Fresh squeezed orange juice |
| 1 1/2 | c | Sugar |
| 2 | T | Hazel nut liqueur |
| 1 1/2 | T | Flour |
| 2 | Eggs, beaten | |
| Whipped cream |
INSTRUCTIONS
Notes: 1988 Cooking Classic Grand Champion. Christine Mifkovich, Lehighton Pa PIE CRUST: (Makes enough for 2 pies.) Mix flour and Crisco. Mix vinegar and egg and add enough water to measure 1 cup of liquid. Add the liquid mixture to the shortening mixture and cut with a knife to make pastry dough (or use a food processor). Roll and line 10" pie plate. PIE FILLING: Mix all ingredients together in order given and fill unbaked pie shell. Bake on a metal cookie sheet at 450°F. for 10 minutes then reduce heat to 350°F. and bake 30 minutes more. Top each slice with whipped cream just before serving. Posted to recipelu-digest by ncanty@juno.com (Nadia I Canty) on Mar 6, 1998
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Nutrition (calculated from recipe ingredients)
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Calories: 3819
Calories From Fat: 190
Total Fat: 21.6g
Cholesterol: 560.3mg
Sodium: 236.7mg
Potassium: 1246.2mg
Carbohydrates: 816.6g
Fiber: 20.7g
Sugar: 324.3g
Protein: 85.8g