Preheat oven to 400.
Mix together sugar, cinnamon, nutmeg, and cornstarch in a large bowl. Add
apples to sugar mixture and toss until apples are coated.
On a floured surface, roll out 1 dough disk into a circle about 12 inches in
diameter. Fold dough in half, and then into quarters. Place point of folded
crust in center of 9 inch pie plate and carefully unfold. Trim excess dough and
leave about 1 inch overhang.
Pour in apple filling and sprinkle with butter pieces. Roll out second dough
disk into circle about 10 inches in diameter. Again fold in half, then in
quarters and place on top of apple filling. Fold extra crust of top layer over
bottom layer and crimp edges together. Cut slits in pie top to let steam escape
and brush with egg wash. Sprinkle with 1 tablespoon sugar. Bake 20 minutes at
400. Reduce heat to 350 and bake another 30 minutes or until crust is golden
brown. Cool on rack to room temperature.
Brandy
Pecan Pie
1/4 c Butter
1 c Sugar
3 Large eggs
1 c Light corn syrup
1/4 c Brandy
1 c Whole pecans
1 Unbaked 9-inch pie shell
Preheat the oven to 350F. Beat the butter with an electric mixer to soften.
Gradually add the sugar, then the eggs, one at a time, until well blended. Beat
in the corn syrup and brandy until well blended. Pour into the pie shell and
sprinkle with the pecans. Bake 45-50 minutes, or until set around the edges.
The filling will be puffy. Cool on a wire rack.
Chocolate Cream Pie
1 c Sugar
1/3 c All-purp flour or 2T cornsta
1/4 ts Salt
2 oz (1oz) sqs unsweeten chocolate
2 c Milk
3 Slightly beaten egg yolks
2 tb Butter or margarine
1 ts Vanilla
1 9inch baked pastry shell
1 Recipe meringue
In Saucepan, combine sugar and salt. Chop up unsweetened chocolate and add
with milk; gradually stir into dry mixture. Cook and stir over medium heat till
mixture boils and thickens. Cook 2 minutes longer. Remove from heat. Stir small
amounts hot mixture into yolks; return to hot mixture; cook 2 minutes, stirring
constantly. Remove from heat. Add butter and vanilla; cool to room
temperature.(To prevent a crust from forming, put clear plastic wrap or waxed
paper directly on top, touching surface of the hot pudding clear to sides of
bowl.) Pour into baked pastry shell.
Meringue Recipe:Beat 3 eggs with 1/4 t cream of
tartar and 1/2 t vanilla till soft peaks form. Gradually add 6 T sugar, beating
till stiff peaks form and all sugar is dissolved. Spread atop pie, sealing to
pastry. Bake in moderate oven 350 deg. about 12 to 15 minutes, or till meringue
is golden. Cool.
Bumbleberry Pie
1 Pastry for 10-inch double -crust pie
1 1/4 c Granulated sugar
1/3 c All-purpose flour
3 tb Cornstarch
1/2 ts Cinnamon
2 1/2 c Apples, peeled, diced
2 c Blueberries
2 c Raspberries
1 1/2 c Blackberries
1 1/2 c Cranberries
1 1/2 c Plums, diced
1 tb Lemon juice
1 Egg, lightly beaten
This pie is a tumble of apples, blueberries, raspberries and other fruits.
On floured work surface, roll out a little more than half of the pastry and fit
into 10-inch pie plate. Trim and flute edges. Roll out remaining dough.
In small bowl, stir together sugar, flour, cornstarch and cinnamon. In large
saucepan, combine apples, blueberries, raspberries, blackberries, cranberries,
plums, sugar mixture and lemon juice; cook over medium heat, stirring
occasionally, for about 5 minutes or until berries release juices. Remove from
heat. Gently spoon filling into prepared pie shell. Top with pastry topping.
Brush crust with egg. Place on baking sheet. Bake in 400F 200C oven for 15
minutes. Reduce heat to 350F 180C; bake for about 50 minutes or until pastry is
golden and filling is bubbling and thickened. Let cool on rack.
