Harvest Apple Pie
Harvest Apple Pie
4 cups peeled and sliced apples
3/4 cups sugar
1/4 cup water
1 teaspoon cinnamon
1/4 teaspoon nutmeg
Juice and grated rind of 1 lemon
1 1/3 cups flour
1/2 cup shortening
1/4 teaspoon salt
3 to 4 tablespoons cold water
1 cup of crushed corn flakes
1/2 cup butter, softened
1/2 cup flour
Milk
Powdered sugar
Simmer the peeled and thinly sliced apples with sugar and water. Season with cinnamon, nutmeg, and the juice and rind of the lemon. Cook for 20 minutes.
Sift the flour with salt and cut in the shortening until it looks like cornmeal. Add the water 1 tablespoon at a time, blending it in quickly with a fork. When the dough is barely moist enough to stick together, form it into two balls and roll one out on a lightly floured board to make a bottom crust. Line a 9-inch pie pan.
Sprinkle the crushed cornflakes in the bottom of the unbaked crust. (This is the secret of this recipe.) Pour the hot apple filling over the cornflakes and dot with a table spoon of butter. Roll out the upper crust and place it on top of the filling. Crimp the edge.
Take the butter in your hand and cover the top of the pie with the butter. Take the flour and smear it into the butter. Follow this with a smearing of milk... as much as your buttery, floury hand will hold. Now, with a fork lightly draw lines in the mixture all over the top. Then, and not before, cut a slash or two in the middle of the upper crust.
Bake for 20 minutes in a 450-degree oven. As soon as the pie comes out of the oven, sift some powdered sugar over the top to glaze. Serve with cheese, or cream.
4 cups peeled and sliced apples
3/4 cups sugar
1/4 cup water
1 teaspoon cinnamon
1/4 teaspoon nutmeg
Juice and grated rind of 1 lemon
1 1/3 cups flour
1/2 cup shortening
1/4 teaspoon salt
3 to 4 tablespoons cold water
1 cup of crushed corn flakes
1/2 cup butter, softened
1/2 cup flour
Milk
Powdered sugar
Simmer the peeled and thinly sliced apples with sugar and water. Season with cinnamon, nutmeg, and the juice and rind of the lemon. Cook for 20 minutes.
Sift the flour with salt and cut in the shortening until it looks like cornmeal. Add the water 1 tablespoon at a time, blending it in quickly with a fork. When the dough is barely moist enough to stick together, form it into two balls and roll one out on a lightly floured board to make a bottom crust. Line a 9-inch pie pan.
Sprinkle the crushed cornflakes in the bottom of the unbaked crust. (This is the secret of this recipe.) Pour the hot apple filling over the cornflakes and dot with a table spoon of butter. Roll out the upper crust and place it on top of the filling. Crimp the edge.
Take the butter in your hand and cover the top of the pie with the butter. Take the flour and smear it into the butter. Follow this with a smearing of milk... as much as your buttery, floury hand will hold. Now, with a fork lightly draw lines in the mixture all over the top. Then, and not before, cut a slash or two in the middle of the upper crust.
Bake for 20 minutes in a 450-degree oven. As soon as the pie comes out of the oven, sift some powdered sugar over the top to glaze. Serve with cheese, or cream.
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