French country apple pie #1

Yield: 6 Servings

Measure Ingredient
1 \N Unbaked 9-inch double crust pastry
¾ cup Ground walnuts
2 tablespoons Brown sugar; firmly packed
1 tablespoon Milk
2 tablespoons Beaten egg
¼ teaspoon Vanilla
¼ teaspoon Fresh lemon juice
1 tablespoon Butter or margarine; softened
5 cups Peeled and sliced granny smith apples (about 6 medium apples)
1 teaspoon Fresh lemon juice
¾ cup Granulated sugar
2 tablespoons All-purpose flour
1 teaspoon Cinnamon
¼ teaspoon Nutmeg
½ teaspoon Salt
2 tablespoons Butter or margarine

NUT FILLING

APPLE FILLING

Heat oven to 425 degrees. Line 9-inch pie pan with one of the unbaked crusts.

TO MAKE NUT FILLING: Combine nuts, brown sugar, milk, egg, vanilla, lemon juice and butter. Spread evenly over bottom of unbaked pie shell.

TO MAKE APPLE FILLING: Place apples in a large bowl. Sprinkle with lemon juice. Combine granulated sugar, flour, cinnamon, nutmeg and salt. Sprinkle over apple slices. Toss to coat. Spoon over nut filling. Dot with butter.

Moisten pastry edge with water. Place top crust onto filled pie. Fold top edge under bottom crust. Flute.

Cut slits in top crust for escape of steam.

Bake for 50 minutes. Cover edge of pie with foil, if necessary, to prevent over-browning. Cool until barely warm or to room temperature before serving.

NEWSPAPER ARTICLE

From a collection of my mother's (Judy Hosey) recipe box which contained lots of her favorite recipes, clippings, etc. Downloaded from Glen's MM Recipe Archive, .

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