MMMMM----- Recipe via Meal-Master (tm) v8.06
Title: Cinnamon-Sugar Apple Pie
Categories: Pies, Pastry, Fruits
Yield: 10 Servings
2 1/2 c A-P flour
1/2 ts Salt
1 1/4 c Lard; cold
6 tb Milk; cold, up to 8 tb
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2 1/2 c Sugar
1 ts Ground cinnamon
1/2 ts Ground ginger
9 c Tart apples; peeled,
- thin sliced
1 tb Bourbon (optional)
2 tb A-P flour
1 ds Salt
3 tb Cold butter; in cubes
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1 tb Milk
2 ts Coarse sugar
In a large bowl, mix flour and salt; cut in lard until crumbly.
Gradually add milk, tossing with a fork until dough holds together
when pressed. Divide dough in half. Shape each into a disk; wrap in
plastic. Refrigerate 1 hour or overnight.
For filling, in a large bowl, mix sugar, cinnamon, and ginger. Add
apples and toss to coat. Cover; let stand 1 hour to allow apples to
release juices, stirring occasionally.
Drain apples, reserving syrup. Place syrup and, if desired, bourbon
in a small saucepan; bring to a boil. Reduce heat; simmer,
uncovered, until mixture thickens slightly and turns a medium amber
color, 20 to 25 minutes. Remove from heat; cool completely.
Set oven @ 400 F/205 C.
Toss drained apples with flour and salt. On a lightly floured
surface, roll one half of dough to a 1/8" thick circle; transfer to
a 10" cast-iron or other deep ovenproof skillet. Trim pastry even
with rim. Add apple mixture. Pour cooled syrup over top; dot with
butter.
Roll remaining dough to a 1/8" thick circle. Place over filling.
Trim, seal and flute edge. Cut slits in top. Brush milk over
pastry; sprinkle with coarse sugar. Place on a foil-lined baking
sheet. Bake 20 minutes.
Reduce oven setting to 350 F/175 C.
Bake until crust is golden brown and filling is bubbly, 45 to
55 minutes longer. Cool on a wire rack.
Recipe by Renee Schettler Rossi, New York, New York
Recipe FROM:
https://www.tasteofhome.com
Uncle Dirty Dave's Archives
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