FRENCH APPLE CREME PIE
* fill a 2-crust pie shell with:
- ~5 apples, mixed with:
- 2 TB flour
- 1/2 ts cinnamon
- 1/2 ts nutmeg
- 1 ts grated lemon peel
- 2 TB butter
* cut a generous hole in top.
* sprinkle with sugar
* bake at 425 for 10 minutes, then 375 for 30-35 minutes until apples are tender and crust is browned
CUSTARD
* cook over medium heat, stirring, until thick:
- 2 eggs
- 1/2 cup sugar
- 1 TB lemon juice
* add and stir:
- 3 oz. softened cream cheese
- 1/2 cup sour cream
* pour warm custard into warm pie, and allow to cool thoroughly
Make sure you use apples good for baking. Cortlands. Romes. You want something a little tart that won't break down while cooking.
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