Shedded apple pie

1 Servings

Ingredients

Quantity Ingredient
5 cups Flour
2 cups Crisco shortening
1 tablespoon Vinegar
1 Egg
Water
4 cups Green shredded apples; (about 8 medium apples)
2 tablespoons Grated orange peel
1½ teaspoon Grated lemon peel
¼ cup Fresh squeezed orange juice
1½ cup Sugar
2 tablespoons Hazel nut liqueur
1½ tablespoon Flour
2 Eggs; beaten
Whipped cream

Directions

PIE CRUST

PIE FILLING

TOPPING

Notes: 1988 Cooking Classic Grand Champion. Christine Mifkovich, Lehighton Pa

PIE CRUST: (Makes enough for 2 pies.) 1. Mix flour and Crisco.

2. Mix vinegar and egg and add enough water to measure 1 cup of liquid.

3. Add the liquid mixture to the shortening mixture and cut with a knife to make pastry dough (or use a food processor).

4. Roll and line 10" pie plate. PIE FILLING:

1. Mix all ingredients together in order given and fill unbaked pie shell.

2. Bake on a metal cookie sheet at 450°F. for 10 minutes then reduce heat to 350°F. and bake 30 minutes more.

3. Top each slice with whipped cream just before serving.

Posted to recipelu-digest by ncanty@... (Nadia I Canty) on Mar 6, 1998

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