• Faire Fare - 12

    From Dave Drum@1:3634/12 to All on Thu Aug 10 15:39:00 2023
    MMMMM----- Recipe via Meal-Master (tm) v8.06

    Title: Blue-Ribbon Apple Pie
    Categories: Pies, Pastry, Fruits, Dessert, Nuts
    Yield: 6 servings

    Pastry for double-crust pie

    MMMMM------------------------WALNUT LAYER-----------------------------
    3/4 c Ground walnuts
    2 tb Brown sugar
    2 tb Lightly beaten large egg
    1 tb Butter; melted
    1 tb Milk
    1/4 ts Lemon juice
    1/4 ts Vanilla extract

    6 c Sliced, peeled, tart apples
    2 ts Lemon juice
    1/2 ts Vanilla extract
    3/4 c Sugar
    3 tb A-P flour
    1 1/4 ts Ground cinnamon
    1/4 ts Ground nutmeg
    1/8 ts Salt
    3 tb Butter; diced

    1 ts Milk
    2 ts Sugar

    Set oven @ 375ºF/190ºC.

    On a lightly floured surface, roll half of dough to a
    1/8" thick circle; transfer to a 9" pie plate. Trim
    crust even with rim.

    In a small bowl, mix walnut layer ingredients until
    blended. Spread onto bottom of crust. Refrigerate while
    preparing filling.

    For filling, in a large bowl, toss apples with lemon
    juice and vanilla. In a small bowl, mix sugar, flour,
    cinnamon, nutmeg and salt; add to apple mixture and toss
    to coat.

    Pour filling over walnut layer; dot with butter. Roll
    remaining dough to a 1/8" thick circle. Place over
    filling. Trim, seal and flute edge. Brush top with milk;
    sprinkle with sugar. Cut slits in dough.

    Place pie on a baking sheet. Bake 55-65 minutes or until
    crust is golden brown and filling is bubbly. Cover edge
    loosely with foil during the last 10 minutes if needed
    to prevent overbrowning. Remove foil. Cool on a wire

    Collette Gaugler, Fogelsville, Pennsylvania

    Makes: 8 servings

    RECIPE FROM: https://www.tasteofhome.com

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