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Prep Time: 0 Minutes Cook Time: 60 Minutes |
Ready In: 60 Minutes Servings: 8 |
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This recipe is from a 1970's cookbook series by Family Circle called Illustrated Libray of cooking. Doesn't include preparation time. Ingredients:
2 nine inch unbaked pie shells |
3/4 cup granulated sugar |
1/4 cup firmly packed brown sugar |
2 tablespoons all-purpose flour |
1/2 teaspoon ground cinnamon |
1/4 teaspoon ground nutmeg |
1/8 teaspoon salt |
6 cups thinly sliced pared tart apples (about 2 pounds) |
1/4 cup cream |
3 tablespoons butter or 3 tablespoons margarine |
1 tablespoon milk |
Directions:
1. Mix granulated and brown sugars, flour, spices and salt in a small bowl.
2. Spread about 1/3 of the apples into prepared pie shell; sprinkle with 1/3 of seasoning mixture.
3. Repeat layers two more times.
4. Pour cream into center; dot with butter or margarine.
5. Cut several slits near center in remaining pie shell to let steam escape, cover pie.
6. Turn edges under, flush with rim and flute edge.
7. Brush top with milk and sprinkle lightly with granulated sugar.
8. Bake in hot oven (400*) 1 hour, or until pastry is golden and juices bubble up.
9. Cool at least one hour on a wire rack.
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