| CATEGORY |
CUISINE |
TAG |
YIELD |
| Dairy |
|
New, Text, Import |
1 |
Servings |
INGREDIENTS
| 2 |
|
Recipes pate brisee |
| 3 |
lb |
(about 8) Northern Spies & McIntosh Apples |
| 3/4 |
c |
Plus 1 tablespoon sugar |
| 2 |
tb |
All-purpose flour |
| 1 |
ts |
Cinnamon |
| 1/4 |
ts |
Freshly grated nutmeg |
| 1/4 |
ts |
Salt |
| 1 |
tb |
Fresh lemon juice |
| 2 |
tb |
Cold unsalted butter; cut into bits |
|
|
Milk for brushing the crust |
INSTRUCTIONS
Preheat the oven to 450 degrees F. Roll out half the dough 1/8-inch thick
on a lightly floured surface, fit it into a 9-inch (1-quart) glass pie
plate, and trim the edge, leaving a 3/4-inch overhang. Chill the shell and
the remaining dough while making the filling. In a large bowl toss together
the apples, each peeled, cored, and cut into eighths, 3/4 cup of the sugar,
flour, cinnamon, nutmeg, salt, and lemon juice until the mixture is
combined well. Transfer the filling to the shell, and dot it with the
butter.
Roll out the remaining dough into a 13- to14-inch round on a lightly
floured surface, drape it over the filling, and trim it, leaving a 1-inch
overhang. Fold the overhang under the bottom crust, pressing the edge to
seal it, and crimp the edge decoratively. Brush the crust lightly with the
milk, cut slits in it with a sharp knife, forming steam vents, and sprinkle
the pie evenly with the remaining 1 tablespoon sugar. Bake the pie on a
large baking sheet in the middle of the oven for 20 minutes, reduce the
temperature to 350 degrees F, and bake the pie for 20 to 25 minutes more,
or until the crust is golden and the apples are tender.
Yield: 1 pie
Recipe By : COOKING LIVE SHOW #CL8745
Posted to MC-Recipe Digest V1 #265
Date: Mon, 28 Oct 1996 10:03:35 -0500
From: "Angele and Jon Freeman" <jfreeman@netusa1.net>
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