Open-face Apple Pie

  • on February 9, 2009
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Ingrients & Directions

Pastry: follows
7 lg Granny Smith; Pippin or
-Golden Delicious apples
3 tb Sugar
1 ts Ground cinnamon
1 tb Butter
3 tb Maple syrup

Here’s one — I don’t know the name of where it came from, but here’s the

Low-Fat, High-Flavor Dining (This must be a winter menu.) An All-American
Lowfat Feast by Lou Seibert Pappas

Preheat the oven to 425 degrees F. Prepare the pastry shell. Peel, core,
and slice the apples thinly. Mix the cinnamon and sugar together and toss
them with the apples; overlap in the pre-baked pastry shell. Dot with
butter. Cover lightly with foil and bake in the oven for 30 minutes; reduce
the temperature to 375 degrees F, remove the foil, drizzle with maple syrup
and bake 20 minutes longer or until the apples are tender and the top is
lightly browned. Serve warm or at room temperature.

Makes 8 servings.

Pastry Place in a bowl 1 cup unbleached or all-purpose flour, 8 tablespoons
butter, and 2 tablespoons powdered sugar. Mix until the texture forms
coarse crumbs. Turn out into a 10-inch pie pan or a 10-inch fluted flan pan
with removable bottom. With fingertips press crumbs against sides of pan
and with the heel of the palm press firmly against the bottom of pan. Place
in the freezer for 10 minutes to firm up. Bake in a preheated 425 degrees F
oven for 6 minutes or until barely browned on the edges. Remove from the
oven and place on a rack.

1 Servings

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