7 medium cooking apples, peeled, cored and thinly sliced (about 8 cups)
1/2 c. sugar
1/2 c. packed brown sugar
2 T. flour
1 t. ground cinnamon
1/2 t. grated lemon peel
1/4 t. salt
2 t. lemon juice
Flaky pastry
About 2 hours before serving or early in day: 1. In large bowl with rubber spatula, lightly toss first 8 ingredients and set aside. 2. Prepare flaky pastry. On flour surface with floured rolling pin, roll larger pastry ball into a circle 1/8 inch thick and 2 inches larger than 9 inch-pie plate Line plate with pastry. Trim edges, leaving 1 inch overhang. Spoon apple mixture into plate and dot with butter and set aside. 3. Preheat oven to 425 degrees. Roll remaining pastry and cut a few slashes or a design in center of pastry and place over filling. Trim edge also leaving 1 inch overhang. Even out filling and then trim edge (leaving l inch overhang). Fold overhang under. Flute edges. Bake 40-50 minutes. (Dee Ann: All I have to say is thank you and yum!!)
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