1 3/4 c Flour
1/2 c Cornmeal
1/2 ts Salt
3/4 c Shortening
6 tb To 8 TB water
8 lg Apples; cored, peeled —
& sliced
1/2 c To 1 cup sugar
1 ts To 1 1/2 ts ground cinnamon
1/4 c Cold butter — cut small
-dice
Put flour, cornmeal and salt in mixing bowl. Add shortening. Using
your hands, or a pastry blender, lightly rub shortening and flour
together, or cut shortening together, until mixture resembles coarse
meal. Slowly add water, stirring with fork until pastry holds
together in rough ball.
Lightly flour board. Divide dough in half. Roll half in circle about 2
inches larger than 9-inch pie pan. Drape bottom pie dough in pie pan.
Put apple slices into large bowl. In small bowl mix sugar and
cinnamon. Stir to blend. Add to apple slices. Add more sugar to
taste, if needed. Mound apple slices over dough in pie plate. Roll
remaining dough out to same size as bottom layer.
Place over apples. Tuck edges under, but above rim of pie pan. Crimp
or use fork to finish edges. Place pie on baking sheet to catch
bubbling juices.
Bake 15 minutes at 450 degrees. Then turn oven down to 350 degrees and
continue to bake 40 to 45 minutes, or until top is golden and juices
are bubbling. Serve warm.
Each serving contains about: 465 calories; 207 mg sodium, 16 mg
cholesterol; 26 grams fat; 57 grams carbohydrates; 4 grams protein;
0.82 gram fiber.
Presented by: Marion Cunningham, L.A. Times Home Cooking column,
“Clarisse Explains It All”, 10/6/94, page H2.
“One of my favorite books about food is `Clarisse, or the Old Cook.’
A very small book, almost 100 years old, it propounds the reflections
and prejudices of `Clarisse,’ the Chinese cook of an English
aristocrat. There is a small note in the front of the book that
reads: `This book is by a French connoisseur who wished to remain
anonymous.'”
Yields
8 servings