Ingredients
5-1/2
cups thinly sliced peeled apples (about 6 medium)
1
cup sugar
2
tablespoons water
4-1/2
teaspoons quick-cooking tapioca
1/2
teaspoon ground cinnamon
1/4
teaspoon ground nutmeg
PASTRY:
2
cups all-purpose flour
1/2
teaspoon baking powder
1/2
teaspoon salt
2/3
cup shortening
5
to 6 tablespoons cold water
3
tablespoons butter
2
tablespoons milk
1
tablespoon sugar
During
a large bowl, mix apples, sugar, water, tapioca, cinnamon and nutmeg. Let stand
for around 15 minutes.
In
a wide bowl, mix flour, baking powder and salt; reduce to crumbly. Gradually
apply water, mix with a fork until the dough forms a disk. Divide in two,
having one portion a little bigger.
Roll
out a larger portion of the pastry on a slightly floured surface to match 9-in.
It'll be pie plate. Move the pastry to the plate; cut with the edge of the
plate. Add the filling; the butter
dots. Roll out the remainder of the pastry; make a lattice top.
Then
brush, the cover and the bottom of the flute. Brush with milk, dust with sugar.
Loosely mask the corners with tape.
Bake
at 400 ° C for 15 minutes. Reduce heat to 350 ° C; bake for 40-50 minutes
longer or until the crust is light brown and bubbly. It'll be cooled on a wire
rack.
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