Open-face apple pie

Yield: 1 Servings

Measure Ingredient
\N \N Pastry: follows
7 larges Granny Smith; Pippin or Golden Delicious apples
3 tablespoons Sugar
1 teaspoon Ground cinnamon
1 tablespoon Butter
3 tablespoons Maple syrup

Here's one -- I don't know the name of where it came from, but here's the URL

Low-Fat, High-Flavor Dining (This must be a winter menu.) An All-American Lowfat Feast by Lou Seibert Pappas Preheat the oven to 425 degrees F. Prepare the pastry shell. Peel, core, and slice the apples thinly. Mix the cinnamon and sugar together and toss them with the apples; overlap in the pre-baked pastry shell. Dot with butter. Cover lightly with foil and bake in the oven for 30 minutes; reduce the temperature to 375 degrees F, remove the foil, drizzle with maple syrup and bake 20 minutes longer or until the apples are tender and the top is lightly browned. Serve warm or at room temperature.

Makes 8 servings.

Pastry Place in a bowl 1 cup unbleached or all-purpose flour, 8 tablespoons butter, and 2 tablespoons powdered sugar. Mix until the texture forms coarse crumbs. Turn out into a 10-inch pie pan or a 10-inch fluted flan pan with removable bottom. With fingertips press crumbs against sides of pan and with the heel of the palm press firmly against the bottom of pan. Place in the freezer for 10 minutes to firm up. Bake in a preheated 425 degrees F oven for 6 minutes or until barely browned on the edges. Remove from the oven and place on a rack.

Posted to recipelu-digest by SuzyWert@... on Feb 19, 1998

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