Candy Apple Pie
Source of Recipe
DRQ
List of Ingredients
- 6c .thinly sliced peeled tart apples
- 2 tbps.lime juice
- 3/4c.sugar
- 1/4c. all purpose flour
- 1/2 tsp.salt
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- Pastry for double-crust pie(9 INCH)BELOW
- 2Tbsp butter
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- Topping
- 1/4c. butter
- 1/2c.packed brown sugar
- 2 Tbsp.whipping cream
- 1/2c.chopped pecans
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- pastry for double crust
- 2c.all purpose flour
- 3/4 tsp salt
- 2/3c.shortening
- 6 to7 Tbsp cold water
Instructions
- In a bowl,toss the apples with lime juice.Combine dry ingedients;add to apples and toss.Line a 9 in.pie plate with bottom pastry; trim to 1 in.beyond edge of pie plate.Add filling ;dot with butter.Roll out remaining pastry to fit top of pie; place over top filling.Trim,seal and flute edges high.Cut slits in top.Bake at 400 degress for 40-45 minutes or until golden brown and apples are tender.Meanwhile ,melt butter and cream in a small sauce pan.Stir in brown sugar and cream;bring to a boil,stirring constantly.Remove from heat and stir in pecans.Pour over top crust.Bake 3-4 minutes more or until bubbly.Serve warm.
- PASTRY ::;;
In a bowl combine flour and salt; cut in shortening until crumbly.Gradually add water,tossing with a fork until dough forms a ball.Divide dough in half so that 1 ball is slightly larger then the otherUse the larger ball for the bottom of the crust.
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