POTLUCK APPLE PIE
Source of Recipe
BBR
Recipe Introduction
Taste of Home June/July 1998
List of Ingredients
2 1/4 cups all purpose flour, divided
1/4 cup water
pinch salt
1 cup shortening
FILLING:
1/2 cup maple syrup, divided
3 pounds tart apple (8 to 9 medium), peeled and thinly sliced
1 1/4 cup sugar
1/4 cup lemon juice
2 teaspoons ground cinnamon
1 teaspoon vanilla extract
TOPPING:
1 cup all purpose flour
1/2 cup packed brown sugar
1/2 cup cold butter or margarine
1 cup chopped pecans
Recipe
In a small bowl, combine 1/4 cup flour and water until smooth; set aside, In a large bowl, combine salt and remaining flour; cut in shorteneing until mixture resembles coarse crumbs. Add reserved flour mixture; knead gently until dough forms a ball. Press dough into the bottom and up the sides of an ungreased 15x10x1 inch baking pan. Spread 1/4 cup syrup over crust. Arrange apples over syrup. Combine sugar, lemon juice, cinnamon, vanilla and remaining syrup; drizzle over apples. For topping, combine flour and sugar in a bowl; cut in buttter until the mixture resembles course crumbs. Stir in pecans. Sprinkle over filling. Bake at 350° for 1 hour or until apples are tender.
Yield: 18-24 servings
Editors note; Pastry can be easily pressed into pan by placing a large sheet of plastic wrap on top of the dough.
(I have halved this recipe and prepared it in a 10 inch pie plate.)
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