Yield: 6 Servings
|6 teaspoons||Baking powder|
|2 cups||Cream, light|
|8||Apples, tart (Granny's etc)|
|1||Lemon, juice thereof|
|Cream, sweetened,on the side|
FOR THE PASTRY
FOR THE FILLING
For the Pastry: Sift together dry ingredients into large bowl. With a pastry cutter, cut in butter until mix resembles a coarse meal. Stir in cream and turn out on floured board. Knead gently and then chill while you make the filling. For the Filling: Preheat oven to 450ø. Generously butter a 2 quart baking dish. Pare, core, and slice apples. Sprinkle lemon juice over apples. Stir sugar and cinnamon together and toss with apples. Add currants and toss. Put mix in baking dish and dot with ¼ cup butter. Roll out pastry to ½ inch thick. Cover top of dish with pastry and seal edges. Crimp edges decoratively and cut two or three steam vents in top.
Sprinkle a little sugar on if you wish. Bake for 10 minutes, then reduce heat to 350ø and bake for 30 minutes more. Serve with the sweetened cream.
From: The Oregon Trail Cookbook by Leslie Whipple, 1992 Dick Baker, 1996 Posted to MM-Recipes Digest V3 #339 From: dick.baker@...
Date: Wed, 11 Dec 96 08:46:37 -0800