Apple-scotch pie with cream cheese apples
8 Servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| Pastry for 2 crust pie | ||
| 2 | pounds | Apples; sliced OR No. 2 can sliced apples |
| ¾ | cup | Light brown sugar |
| 2 | tablespoons | Flour |
| ¼ | teaspoon | Salt |
| ½ | teaspoon | Nutmeg |
| ½ | teaspoon | Vanilla |
| 2 | tablespoons | Currant jelly; OR |
| 1 | teaspoon | Vinegar |
| 1 | tablespoon | Butter |
| Cheese Apples; *see below, opt. | ||
Directions
Combine apples and brown sugar, flour, salt and nutmeg. Add vanilla and jelly or vinegar. POur mixture into lower crust. Dot with 1 tablespoon butter . Moisten rim. Cover with top crust, slashed with vent holes. Bake at 425 F. oven for 10 minutes. Then at 375 F. until apples are tender, and crust is nicely brown, about 45 minutes all together. Serves 6-8. Cheese Apples: From each 3 oz. package of cream cheese shape and pat into 6 apples. Stems can be cloves and "apples" can be dipped in cinnamon or other spice to give them a rosy color. Serve on pie for decoration. MC formatting by bobbi744@...
Recipe by: 1960s magazine article Posted to MC-Recipe Digest by Roberta Banghart <bobbi744@...> on Mar 25, 1998
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