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Apple: Rosalea’s Legendary French Apple Pie

Source of Recipe

The Pink Adobe


List of Ingredients

Crust---

2 cups flour
¾ cup lard
1 teaspoon salt
6 – 7 tablespoons cold water


Filling---

1 pound fresh or 1 16-ounce can apples
peeled and sliced
2 tablespoons fresh lemon juice
½ teaspoon ground nutmeg
½ teaspoon ground nutmeg
½ cup white sugar
¼ cup seedless raisins 1 cup brown sugar
2 tablespoons flour
2 tablespoons butter
½ cup shelled pecans
¼ cup milk

Hard Sauce---

½ cup butter
1½ cups powdered sugar
1 tablespoon boiling water
1 teaspoon rum




Recipe

Preheat oven to 450 F. Prepare the crust; work the flour, lard, and salt together with your fingers until crumbly. Add water until dough holds together. Divide into 2 equal balls. On a floured pastry cloth, roll out one ball thin enough to line a 9-inch pie tin. Roll out second ball in same manner for the top of crust.

Prepare filling: Put the apples in the lined pie tin and sprinkle with lemon juice, nutmeg, and cinnamon. Spread white sugar raisins evenly over apples. Mix the brown sugar, flour, and butter in a bowl; when well blended, spread over the contents of the pie tin and sprinkle with pecans. Add most of the milk and cover with top crust. Prick top with a fork and brush the rest of the milk on the pastry. Bake for 10 minutes, then reduce heat to 350 F and bake another 30 minutes. Crust should be golden brown when done.

Hard sauce: Cream the butter until light. Beat in the sugar and add water. Beat in liquor and serve on each slice of pie.


SERVES 6