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Apple Pie
Pastry for deep-dish 9" two-crust pie
5 or 6 cups TART, juicy apples, peeled, cored & sliced
1/2 cup water
1 cup + 2 T. sugar
3 Tbsp. flour
1/2 tsp. cinnamon
1/2 tsp. nutmeg
1/4 tsp. salt
1 Tbsp. lemon juice
2 Tbsp. butter or margarine
Simmer apples gently in water until they wilt and
start to look transparent. (This is a partial cooking so that apples will finish
cooking thoroughly in pie.
It also allows you to use more apples and
avoids that empty space between apples and top crust in the finished
pie.)Combine sugar, flour, spices and
salt in a small bowl. Spread half over bottom of
crust-lined pie pan. (I use a special pie pan for fruit pies which has an outer
rimmed ditch to catch any overflow of juices.) Lift apples from cooking liquid,
allowing to drain briefly, and place in crust.
Add 1/4 cup of cooking liquid. Spread
remaining dry mixture over apples. Sprinkle with lemon juice and dot with
butter. Place top crust, turning edges under bottom crust all around, and seal
edges well. Cut a few decorative slits in top.
Bake at 425 in lower part of oven for 30 to 40 minutes, or until nicely browned.
Prepare for raves and demands for the recipe!!
Sandy in Bountiful, Utahhttp://www.nancyskitchen.com
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