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Cornmeal Apple Pie
Author/Submitted by:
Servings: 8
Categories:
Desserts
/
Pies & Pastries
Ingredients:
--- -------larry luttropp
fvkc70a------------------
---------------l.a.times food section 1/8
--------------- 1 3/4
c
flour 1/2
c
cornmeal 1/2
t
salt 3/4
c
shortening 6
tb
to 8 tb water 8
lg
apples -- cored,
peeled, &
sliced 1/2
c
to 1 cup sugar 1
t
to 1 1/2 ts ground cinnamon 1/4
c
cold butter,
cut small dice
Directions:
Put flour, cornmeal and salt in mixing bowl. Add shortening. Using
your hands, or a pastry blender, lightly rub shortening and flour
together, or cut shortening together, until mixture resembles coarse
meal. Slowly add water, stirring with fork until pastry holds together
in rough ball. Lightly flour board. Divide dough in half. Roll
half in circle about 2 inches larger than 9-inch pie pan. Drape bottom
pie dough in pie pan. Put apple slices into large bowl. In small
bowl mix sugar and cinnamon. Stir to blend. Add to apple slices. Add
more sugar to taste, if needed. Mound apple slices over dough in pie
plate. Roll remaining dough out to same size as bottom layer. Place
over apples. Tuck edges under, but above rim of pie pan. Crimp or use
fork to finish edges. Place pie on baking sheet to catch bubbling
juices. Bake 15 minutes at 450 degrees. Then turn oven down to 350
degrees and continue to bake 40 to 45 minutes, or until top is golden
and juices are bubbling. Serve warm. Each serving contains about:
465 calories; 207 mg sodium, 16 mg cholesterol; 26 grams fat; 57 grams
carbohydrates; 4 grams protein; 0.82 gram fiber. Presented by:
Marion Cunningham, L.A. Times Home Cooking column, "Clarisse Explains It
All", 10/6/94, page H2. "One of my favorite books about food is
`Clarisse, or the Old Cook.' A very small book, almost 100 years old,
it propounds the reflections and prejudices of `Clarisse,' the Chinese
cook of an English aristocrat. There is a small note in the front of the
book that reads: `This book is by a French connoisseur who wished to
remain anonymous.'"
By "Lloyd A. Carver" <lloyd2@mindspring.com> on Jan 5, 1996
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