Shedded apple pie
1 Servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 5 | cups | Flour |
| 2 | cups | Crisco shortening |
| 1 | tablespoon | Vinegar |
| 1 | Egg | |
| Water | ||
| 4 | cups | Green shredded apples; (about 8 medium apples) |
| 2 | tablespoons | Grated orange peel |
| 1½ | teaspoon | Grated lemon peel |
| ¼ | cup | Fresh squeezed orange juice |
| 1½ | cup | Sugar |
| 2 | tablespoons | Hazel nut liqueur |
| 1½ | tablespoon | Flour |
| 2 | Eggs; beaten | |
| Whipped cream | ||
Directions
PIE CRUST
PIE FILLING
TOPPING
Notes: 1988 Cooking Classic Grand Champion. Christine Mifkovich, Lehighton Pa
PIE CRUST: (Makes enough for 2 pies.) 1. Mix flour and Crisco.
2. Mix vinegar and egg and add enough water to measure 1 cup of liquid.
3. Add the liquid mixture to the shortening mixture and cut with a knife to make pastry dough (or use a food processor).
4. Roll and line 10" pie plate. PIE FILLING:
1. Mix all ingredients together in order given and fill unbaked pie shell.
2. Bake on a metal cookie sheet at 450°F. for 10 minutes then reduce heat to 350°F. and bake 30 minutes more.
3. Top each slice with whipped cream just before serving.
Posted to recipelu-digest by ncanty@... (Nadia I Canty) on Mar 6, 1998