FOR THE PASTRY
5 c Flour
6 ts Baking powder
1 ts Salt
1/2 c Butter
2 c Cream, light
FOR THE FILLING
8 Apples, tart (Granny’s etc)
1 Lemon, juice thereof
1 1/2 c Sugar
1 ts Cinnamon
1/2 c Currants
1/4 c Butter
Cream, sweetened,on the side
For the Pastry: Sift together dry ingredients into large bowl. With a
pastry cutter, cut in butter until mix resembles a coarse meal. Stir in
cream and turn out on floured board. Knead gently and then chill while you
make the filling. For the Filling: Preheat oven to 450. Generously butter
a 2 quart baking dish. Pare, core, and slice apples. Sprinkle lemon juice
over apples. Stir sugar and cinnamon together and toss with apples. Add
currants and toss. Put mix in baking dish and dot with 1/4 cup butter. Roll
out pastry to 1/2 inch thick. Cover top of dish with pastry and seal
edges. Crimp edges decoratively and cut two or three steam vents in top.
Sprinkle a little sugar on if you wish. Bake for 10 minutes, then reduce
heat to 350 and bake for 30 minutes more. Serve with the sweetened cream.
Yields
6 Servings