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Open-Face Apple pie
Ingredients:
Unbaked 9" pie shell
1 c. sliced apples
5 c. quartered apples
1 1/3 c. sugar
3 Tbs. flour
3/4 tsp. salt
1/3 c. light cream
1/4 tsp. cinnamon
Unbaked 9" pie shell
1 c. sliced apples
5 c. quartered apples
1 1/3 c. sugar
3 Tbs. flour
3/4 tsp. salt
1/3 c. light cream
1/4 tsp. cinnamon
Directions:
Thinly slice 1 apple and lay across bottom of pie shell. Arrange quartered apples to fill pie shell, overlapping pieces, rounded side up. ( Cut apples in eighths if they are not quick cooking apples.) Combine sugar, flour and salt; add cream, mixing well. Sprinkle top with cinnamon. Bake in moderate oven (375) 1 1/2 to 2 hours, or until apples are tender. Cover top with aluminum foil (tucking corners under edge of pie pan) during first hour of baking to prevent overbrowning of crust.
Makes 6-8 Servings
Thinly slice 1 apple and lay across bottom of pie shell. Arrange quartered apples to fill pie shell, overlapping pieces, rounded side up. ( Cut apples in eighths if they are not quick cooking apples.) Combine sugar, flour and salt; add cream, mixing well. Sprinkle top with cinnamon. Bake in moderate oven (375) 1 1/2 to 2 hours, or until apples are tender. Cover top with aluminum foil (tucking corners under edge of pie pan) during first hour of baking to prevent overbrowning of crust.
Makes 6-8 Servings
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