PASTRY DOUGH
2 1/4 c All-Purpose Flour Plus 2 Tbs
1 ts Salt — divided 6 tb Cold Water
3/4 c Butter Or Margarine, Divided
-FILLING
3/4 c Sugar 6 c Apples, Pared, Cored,
2 tb All-Purpose Flour Sliced
1 ts Grated Lemon Rind 1 tb Lemon Juice
1/2 ts Ground Cinnamon 2 tb Butter
1/4 ts Salt
-CREAM SAUCE-
2 Eggs — slightly beaten 1 pk (3 Oz) Cream Cheese,
1/4 c Sugar Softened
2 tb Lemon Juice 1/2 c Sour Cream
For pastry, in large bowl, mix flour and salt. Cut in butter until
mixture resembles small peas. Sprinkle water over mixture; toss
quickly until particles stick together. Lightly form dough into
smooth ball. Divide dough in half. On lightly floured surface, roll
out first half to form a 12-inch circle. Fit pastry circle into
9-inch pie pan. If necessary trim to 1/2-inch beyond rim of pan.
For filling, in medium-sized bowl, combine sugar, 2 Tbsp flour, lemon
rind, cinnamon and 1/4 tsp salt. Add apples and lemon juice and toss
to coat apples. Pile apples into pastry-lined pie pan, dot with
butter.
Preheat oven to 450 F. To make top crust, roll out remaining dough.
Cut slits and a hole about the size of quarter for steam to escape.
Moisten rim of bottom crust with water. Place top crust over filling;
fold edge under bottom crust, pressing to seal; flute edge. Bake 10
mins; reduce temperature to 375 F and continue baking 40 to 45 mins.
Let pie cool 10 mins, then pour cream sauce through hole in top of
pie.
To make cream sauce; in a medium-sized saucepan, combine eggs, sugar
and lemon juice. Cook over low heat, stirring constantly until mixture
thickens. Stir in cream cheese and sour cream until smooth.
Yields
1 servings