Ingredients
- 1 recipe Classic Pastry Crust for 2-Crust Cake (see Classic Pastry Crust recipe)
- 3/4 cup sugar
- two tablespoons all-purpose flour
- 1 teaspoon Cinnamon
- 6 medium baking apples for example Braeburn or Granny Cruz (or combination), peeled, cored and sliced (about 6 cups sliced)
- 1 lemon
- 1 tablespoon butter or margarine
- 1 tablespoon milk
- 2 teaspoons sugar (optional)
Directions
Preheat oven to 400F. Prepare crust as directed in Step One. In Classic Batter Bowl . combine sugar, flour and cinnamon mix well. Peel, core and slice apples using Apple Peeler/Corer/Slicer cut apple slices in two. Using Zester/Scorer . zest lemon to determine 1 teaspoon zest. Juice lemon to determine 1 tablespoon juice. Add apples, lemon zest and juice to sugar mixture toss lightly to coat.
Spoon apple mixture into pastry-lined Deep Dish Cake Plate us dot with butter.
Using Creative Cutters . cut 4-5 shapes into top crust. Place crust over filling seal and flute edges. Brush milk evenly over crust sprinkle with sugar, if preferred. Lightly place Cake Crust Shield or 2- to three-inch strips of aluminum foil over fringe of cake. Bake half an hour remove shield. Bake yet another 25-half an hour or until crust is golden brown. Remove from oven awesome a minimum of 3 hrs.
Yield:
Nutrients per serving:
Calories 450, Total Fat 22 g, Saturated Fats 9 g, Cholesterol 25 mg, Carb 62 g, Protein 4 g, Sodium 250 mg, Fiber 3 g