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Apple Orchard Pie
Author/Submitted by:
Servings: 1
Categories:
Desserts
/
Pies & Pastries
Ingredients:
-----crust----- 1
cup
all purpose flour 1/2
teaspoon
salt 1/3
cup
shortening 3
tablespoons
cold water (maybe 4 tb)
-----filling----- 2
cups
grated cooking apples-peeled 1/2
cup
sugar (use confectioners
sugar if apples are juicy) 1/4
teaspoon
nutmeg
-----topping----- 1/2
cup
heavy cream,
whipped stiff
1
tablespoon
confectioners sugar
Directions:
pn Nutmeg Stir together the flour and salt. Cut in shortening until
particles are the size of small peas. Sprinkle three to four tablespoons
cold water over mixture, tossing lightly with fork until dough is moist
enough to hold together. Form into a ball. Roll out on a floured pastry
cloth or board to a 10 inch circle. Fit pastry loosely into 8 inch pie pan.
Fold edge to form standing rim; flute. Prick crust with fork. Bake at 450
for 10 to 12 minutes. Cool. Peel and grate cooking apples. Add the sugar
(either type, see above). Sprinkle with the nutmeg; blend. Turn into
cooled, baked pie shell. For topping, whip the cream until stiff. Fold
in the confectioners sugar. Spread over top of pie. Sprinkle with nutmeg.
Description: Unique fresh apple flavor - no cooking of filling. Just put
grated apples sugar and spice into a pie shell, and top it off with
whipped cream. One of the easiest apple pies you every heard of! This
recipe was a $5,000 winner in the Junior Pillsbury bake off in the Third
Grand National baking contest, December 1951 == Courtesy of Dale & Gail
Shipp, Columbia Md. ==
By KKBG35A RUTH BURKHAR
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