Yield: 12 servings
Measure | 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 |
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.