Deep-dish apple cream pie
12 Servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 2¼ | cup | Flour |
| 1 | teaspoon | Salt |
| ⅔ | cup | Margarine |
| 6 | tablespoons | Ice water, may need 7 TB |
| 1 | cup | Sugar |
| ½ | teaspoon | Cinnamon |
| ⅛ | teaspoon | Nutmeg |
| 8 | cups | Apples, sliced and peeled |
| 1 | tablespoon | Lemon juice |
| ¾ | cup | Heavy cream |
Directions
LORELI AGUDA WSKD49A
Measure 2 cups flour and salt into a bowl. Cut in margarine with pastry blender until mixture resembles coarse meal. Stir in ice water; mix lightly. Form dough into a ball. Roll out ⅔ dough to fit a 10x6x2 inch baking dish. Transfer to baking dish. Combine sugar, remaining ¼ cup of flour, cinnamon and nutmeg. Mix with apples and lemon juice. Pile into baking dish. Roll out remaining ⅓ pastry. Cover pie; seal edges and flute. Cut several large slits in top. Bake at 425~ for 40 minutes. Reduce heat to 350 ~. Remove pie from oven and pour cream through slits in top of pie. Bake 10 minutes longer.
From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini
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