Featured Cookbook

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1. Hot Brown Tart

2. Maysville’s Historic Transparent Pie

3. Ollie Pearl’s Stacked Hand Apple Pies

Book Description

Daniel Boone crossed the Cumberland Gap in 1775, and Kentuckians have been blazing trails ever since—especially when it comes to good eating. You'll discover such delightful dishes as Smack-Your-Lips Waffles, Triple Crown Pie, Derbynog, Hot Brown Sandwich, Country Fried Chicken, Sawmill Gravy, and the extravagant Kentucky Burgoo among the more than 400 recipes selected from forty-five cookbooks to represent the Bluegrass State's finest dishes.

... (more)

Best of the Best from Kentucky: Selected Recipes from Kentucky's Favorite Cookbooks (The Quail Ridge Press Cookbook Series.)

Authors:

Date: August 2005

ISBN: 1893062740

Publisher: Quail Ridge Press

Paperback

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Yields 24 servings

• 8 refrigerator or homemade pie pastries

• 2 1/2 cups reconstituted dried apples

• 3/4 cup sugar

• 1/2 teaspoon nutmeg

• 1/2 teaspoon cinnamon

• 1 tablespoon lemon juice

• 2 teaspoons sugar for crust topping

1. Grease 4 (8-inch) tart pans with vegetable oil.

2. Roll each pastry into a 9-inch circle. Fit half the pastries into prepared tart pans.

3. Mix reconstituted apples with sugar, nutmeg, cinnamon, and lemon juice. Spread about 1/2 cup apple mixture about 1/4 inch thick in prepared pans. Top with remaining pastry, trimming and fluting edge. Prick tops with fork. Sprinkle each with 1/2 teaspoon sugar.

4. Bake at 375 degrees F for 15—20 minutes or until light brown and edges shrink from pans. Cool briefly.

5. Remove pies from pans, stacking on top of each other on serving plate.

6. To serve, cut a wedge through all layers of the pies. Eat by picking up one layer at a time. Thus, the name, a hand pie.

From: Pride of Kentucky

More From This Book:

1. Hot Brown Tart

2. Maysville’s Historic Transparent Pie

3. Ollie Pearl’s Stacked Hand Apple Pies

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