MAPLE GLAZED APPLE PIE
Gingersnaps joined with maple syrup make this a special pie. After pie is cold the top crust becomes crunchy.
Pastry for 2-crust pie
6 cups sliced peeled apples
1/2 cup sugar
1/4 cup brown sugar, firmly packed
1/2 cup crushed gingersnaps
1/2 tsp ground cinnamon
1/4 tsp salt
1/2 cup chopped walnuts
1/4 cup melted butter
1/4 cup maple syrup
Arrange half the apples in pastry lined 9 inch pie pan.
Combine remaining ingredients except syrup; mix well. Spread half of mixture over apples. Repeat with remaining fruit and mixture.
Adjust top crust and flute edges; cut vents. Bake in moderate oven 350 degrees F. for 35 minutes. Heat maple syrup to boiling; brush over pie and return to oven 15 minutes longer.
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FROSTED BIG APPLE PIE
Jumbo apple pie for treating a crowd--have a pot of coffee ready to pour.
Egg Yolk Pastry (recipe below)
4 tsp. lemon juice
5 lbs. peeled, thinly sliced, tart apples (about 12 to 15 cups)
3/4 cup sugar
3/4 cup brown sugar, firmly packed
1 tsp. ground cinnamon
1/4 tsp. salt
1/2 tsp. ground nutmeg
Confectioners sugar icing
Roll out half the pastry into rectangle and use to line 15 1/2 inch X 10 1/2 inch X 1 inch jelly-roll pan. Sprinkle lemon juice on apples. Place half the apples in bottom of pastry-lined pan.
Combine remaining ingredients, except apples and frosting. Sprinkle half the mixture over apples in pan. Spread remaining apple slices on top and sprinkle with remaining sugar-spice mixture.
Top with remaining pastry, rolled out; seal and crimp edgesl. Brush with milk and sprinkle with a little sugar. Cut vents or prick with fork as for all 2-crust fruit pies.
Bake in hot oven (400 degrees F) 50 minutes. When cool, drizle with confectioners sugar mixed with milk to make a thin icing. Cut in squares to serve. Makes 24 servings.
EGG YOLK PASTRY:
5 cups sifted flour
4 tsp. sugar
1/2 tsp. salt
1/2 tsp. baking powder
1 1/2 cup lard
2 egg yolks
Cold water
Combine dry ingredients; cut in lard.
Beat egg yolks slightly in measuring cup with fork and blend in enough cold water to make a scant cupful. Sprinkle over flour mixture, a little at a time, tossing with fork until mixture is moist enough to hold together.
Roll out like any pastry. Makes pastry for 1 Frosted Big Apple Pie or 3 (2-crust) 9 inch pies.
source..Farm Journal's Country Cookbook
Gingersnaps joined with maple syrup make this a special pie. After pie is cold the top crust becomes crunchy.
Pastry for 2-crust pie
6 cups sliced peeled apples
1/2 cup sugar
1/4 cup brown sugar, firmly packed
1/2 cup crushed gingersnaps
1/2 tsp ground cinnamon
1/4 tsp salt
1/2 cup chopped walnuts
1/4 cup melted butter
1/4 cup maple syrup
Arrange half the apples in pastry lined 9 inch pie pan.
Combine remaining ingredients except syrup; mix well. Spread half of mixture over apples. Repeat with remaining fruit and mixture.
Adjust top crust and flute edges; cut vents. Bake in moderate oven 350 degrees F. for 35 minutes. Heat maple syrup to boiling; brush over pie and return to oven 15 minutes longer.
--------------------------------------------
FROSTED BIG APPLE PIE
Jumbo apple pie for treating a crowd--have a pot of coffee ready to pour.
Egg Yolk Pastry (recipe below)
4 tsp. lemon juice
5 lbs. peeled, thinly sliced, tart apples (about 12 to 15 cups)
3/4 cup sugar
3/4 cup brown sugar, firmly packed
1 tsp. ground cinnamon
1/4 tsp. salt
1/2 tsp. ground nutmeg
Confectioners sugar icing
Roll out half the pastry into rectangle and use to line 15 1/2 inch X 10 1/2 inch X 1 inch jelly-roll pan. Sprinkle lemon juice on apples. Place half the apples in bottom of pastry-lined pan.
Combine remaining ingredients, except apples and frosting. Sprinkle half the mixture over apples in pan. Spread remaining apple slices on top and sprinkle with remaining sugar-spice mixture.
Top with remaining pastry, rolled out; seal and crimp edgesl. Brush with milk and sprinkle with a little sugar. Cut vents or prick with fork as for all 2-crust fruit pies.
Bake in hot oven (400 degrees F) 50 minutes. When cool, drizle with confectioners sugar mixed with milk to make a thin icing. Cut in squares to serve. Makes 24 servings.
EGG YOLK PASTRY:
5 cups sifted flour
4 tsp. sugar
1/2 tsp. salt
1/2 tsp. baking powder
1 1/2 cup lard
2 egg yolks
Cold water
Combine dry ingredients; cut in lard.
Beat egg yolks slightly in measuring cup with fork and blend in enough cold water to make a scant cupful. Sprinkle over flour mixture, a little at a time, tossing with fork until mixture is moist enough to hold together.
Roll out like any pastry. Makes pastry for 1 Frosted Big Apple Pie or 3 (2-crust) 9 inch pies.
source..Farm Journal's Country Cookbook
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