China Clipper Apple Pie
China Clipper Apple Pie
Pastry for 2-crust pie
1 cup sugar
1/2 teaspoon ginger
1 teaspoon cinnamon
1/4 teaspoon nutmeg
1/4 teaspoon salt
2 tablespoons flour
3 tablespoons strong tea
1 tablespoon lemon juice
4 cups sliced tart apples
2 tablespoons butter
2 tablespoons cream
Roll out 1/2 pastry for bottom crust; fit loosely into 9-inch pie pan. Combine sugar, spices, salt, flour, tea and lemon juice. Alternate sliced apples and sugar mixture until pan is filled, heaping slightly in center. Dot with butter. Roll out top crust; cut slits for escaping steam; place over apples. Trim pastry; press edges together with tines of fork. Brush with cream. Bake in 425 degree oven 40 to 45 minutes or until apples are tender.
Pastry for 2-crust pie
1 cup sugar
1/2 teaspoon ginger
1 teaspoon cinnamon
1/4 teaspoon nutmeg
1/4 teaspoon salt
2 tablespoons flour
3 tablespoons strong tea
1 tablespoon lemon juice
4 cups sliced tart apples
2 tablespoons butter
2 tablespoons cream
Roll out 1/2 pastry for bottom crust; fit loosely into 9-inch pie pan. Combine sugar, spices, salt, flour, tea and lemon juice. Alternate sliced apples and sugar mixture until pan is filled, heaping slightly in center. Dot with butter. Roll out top crust; cut slits for escaping steam; place over apples. Trim pastry; press edges together with tines of fork. Brush with cream. Bake in 425 degree oven 40 to 45 minutes or until apples are tender.
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