| CATEGORY |
CUISINE |
TAG |
YIELD |
| Eggs, Grains, Dairy |
|
|
1 |
Servings |
INGREDIENTS
| 5 |
c |
Flour |
| 2 |
c |
Crisco shortening |
| 1 |
tb |
Vinegar |
| 1 |
|
Egg |
|
|
Water |
| 4 |
c |
Green shredded apples; (about 8 medium apples) |
| 2 |
tb |
Grated orange peel |
| 1 1/2 |
ts |
Grated lemon peel |
| 1/4 |
c |
Fresh squeezed orange juice |
| 1 1/2 |
c |
Sugar |
| 2 |
tb |
Hazel nut liqueur |
| 1 1/2 |
tb |
Flour |
| 2 |
|
Eggs; beaten |
|
|
Whipped cream |
INSTRUCTIONS
PIE CRUST
PIE FILLING
TOPPING
Notes: 1988 Cooking Classic Grand Champion. Christine Mifkovich, Lehighton
Pa
PIE CRUST: (Makes enough for 2 pies.)
1. Mix flour and Crisco.
2. Mix vinegar and egg and add enough water to measure 1 cup of liquid.
3. Add the liquid mixture to the shortening mixture and cut with a knife to
make pastry dough (or use a food processor).
4. Roll and line 10" pie plate.
PIE FILLING:
1. Mix all ingredients together in order given and fill unbaked pie shell.
2. Bake on a metal cookie sheet at 450°F. for 10 minutes then reduce heat
to 350°F. and bake 30 minutes more.
3. 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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