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Apple Pie
Ingredients:
PASTRY:
2 c. unbleached white flour
2/3 c. butter softened
6 to 7 Tbs. water
FILLING:
3/4 c. raisins
3/4 c. water
7 or 8 cooking apples, peeled and sliced
1 Tbs. lemon juice
2 Tbs. unbleached white flour
1 tsp. cinnamon
1/2 tsp. nutmeg
Dash each of ginger and ground cloves
PASTRY:
2 c. unbleached white flour
2/3 c. butter softened
6 to 7 Tbs. water
FILLING:
3/4 c. raisins
3/4 c. water
7 or 8 cooking apples, peeled and sliced
1 Tbs. lemon juice
2 Tbs. unbleached white flour
1 tsp. cinnamon
1/2 tsp. nutmeg
Dash each of ginger and ground cloves
Directions:
Measure flour and butter into a small mixing bowl and mix well. Add water gradually, using just enough to form a soft dough. Divide dough in half, roll each half into a ball, flatten, and roll out on floured surface to 1/8" thickness. Fit one pastry circle into 9" pie pan and reserve remaining pastry to cover filling.
In small saucepan combine raisins with 3/4 c. water and bring to a boil. Remove from heat and allow to stand, covered 10 minutes to soften. Drain off excess water and combine raisins with sliced apples, lemon juice, flour and spices. Toss well. Pour into pastry lined pie pan and mound up the filling in the center. Cover with reserved pastry. Crimp edges and slit top of pie. Bake at 350 for 40 minutes or until crust is browned and fruit is tender. Serve chilled.
Makes 8 Servings
Measure flour and butter into a small mixing bowl and mix well. Add water gradually, using just enough to form a soft dough. Divide dough in half, roll each half into a ball, flatten, and roll out on floured surface to 1/8" thickness. Fit one pastry circle into 9" pie pan and reserve remaining pastry to cover filling.
In small saucepan combine raisins with 3/4 c. water and bring to a boil. Remove from heat and allow to stand, covered 10 minutes to soften. Drain off excess water and combine raisins with sliced apples, lemon juice, flour and spices. Toss well. Pour into pastry lined pie pan and mound up the filling in the center. Cover with reserved pastry. Crimp edges and slit top of pie. Bake at 350 for 40 minutes or until crust is browned and fruit is tender. Serve chilled.
Makes 8 Servings
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