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large egg, beaten
sheet of foil underneath baking dish, crimp foil edges to form
a rim to catch any drips during baking. To prevent over
browning, cover pie loosely with a tent of foil halfway
through baking time. Bake pie about 1 hour and 15 minutes or
until apples are tender when pierced with knife, filling
bubbly, and crust is golden. Cool pie on wire rack 1 hour to
serve warm or cool completely to serve later.
large bowl combine apples, sugar, flour, lemon juice and
cinnamon, toss to coat well. Spoon apple mixture into
13” X 9” glass baking dish, set aside.
oven to 400 degrees. In a medium bowl mix flour, baking
powder, salt and ¼ cup sugar. With pasty blender or 2
knives used scissor fashion, cut in margarine until
mixture resembles coarse crumbs. Stir in egg and 2/3 cup
cream until blended.
floured hands, shape dough into a ball. Divide dough into
6 pieces, flatten each to about ½ inch thickness and
arrange on top of apple mixture. (It is not necessary to
completely cover top. Dough will spread.) Brush dough with
remaining cream, and sprinkle with remaining sugar.
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