-CRUST-
1 9″ double pie crust
FILLING
1/2 c Firmly packed brown sugar
1/2 c Granulated sugar
2 tb All-purpose flour
1/2 ts Cinnamon
1 tb Shortening
6 c Apples,tart baking,
-peeled,sliced
3 tb Apple cider or juice
-GLAZE-
Granulated sugar
1. Heat oven to 375’F.
2. For filling, combine brown sugar, granulated sugar, flour and
cinnamon. Cut in shortening with fork until crumbs form. Toss apples
with crumb mixture. Pour into unbaked pie shell. Sprinkle cider over
filling. Moisten pastry edge with water.
3. Roll top crust same as bottom. Lift onto filled pie. Trim 1/2″
beyond edge of pie plate. Fold top edge under bottom crust. Flute.
Cut slits or designs in top of crust for steam to escape.
4. For glaze, brush top with milk and sprinkle with granulated sugar.
5. Bake at 375’F. for 40-50 minutes. Cover edge of pie with foil last
10 minutes, if necessary, to prevent overbrowning. Cool until barely
warm or to room temperature before serving.
From Tuscon area newspapers, 1994, 3rd quarter, courtest Mike Orchekowski.
File ftp://ftp.idiscover.co.uk/pub/food/mealmaster/recipes/tn-94q3.zip
Yields
8 Servings
