County Fair


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Preparation: 1 hour 30 minutes Heirloom Recipe
Serves 4 to 6 persons Margie Gilliland
  • 1/2 teaspoon salt
  • 1 teaspoon cinnamon
  • 1/4 teaspoon nutmeg
  • 2 tablespoons butter or margarine
  • 1 egg mixed with 2 tablespoons milk
  1. Prepare crust and line 9-inch pie tin. Trim even with outside edge of the pie tin.
  2. Pare and core apples; slice thin. Add sugar mixed with cornstarch, salt and spices. Sugar and salt will pull liquid out of the apples and make a sauce. Mix well to coat apple pieces evenly.
  3. Fill the pastry-lined pie tin. Dot with butter.
  4. Add top crust and trim to 1/2-inch overhang. Fold top crust edge under bottom crust. Crimp edges with fingers and make flutes to seal crust edges. Slice top crust with knife, 3 or 4 2-inch slits, to make steam vents.
  5. Use pasry brush to apply water and egg mixture to top crust. Sprinkle lightly with granulated sugar.
  6. Bake in pre-heated 450°F oven for 10 minutes and then in moderate oven, 350°F, about 40 minutes or until crust is nicely browned. If crust is getting too brown, cover with foil.
  7. Note: If apples are not tart, add 1 tablespoon lemon juice.

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Latest revision done August 2014
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