Better-Than-Ever Apple Pie
This recipe makes 8 servings
Nutritional Info |
|
|---|---|
| Per serving: about | - |
| cal | 475475 cal |
| pro | 4 g4g pro |
| total fat | 25 g25g total fat |
| carb | 59 g59g carb |
PEI blueberries, raspberries and apples are the fixings for most lobster supper pies. Catherine Hennessey also favours a pear-and-apple combo with homemade ice cream.
Ingredients
- 1 pastry for deep 9-inch double-crust pie 1 pastry for deep 9-inch double-crust pie
- 5 cups diced peeled apples 5 cups diced peeled apples
- 1 cup diced peeled pears 1 cup diced peeled pears
- 2 tbsp rum 2 tbsp rum or lemon juice
- 3/4 cup granulated sugar 3/4 cup granulated sugar
- 1/4 cup all-purpose flour 1/4 cup all-purpose flour
- 1/2 tsp cinnamon 1/2 tsp cinnamon
- 2 tbsp butter 2 tbsp butter
- 1 tbsp light cream 1 tbsp light cream
Preparation
On floured surface, roll out slightly more than half of the pastry to 1/8-inch (3 mm) thickness; line 9-inch (23 cm) pie plate, leaving overhang.
In bowl, toss together apples, pears and rum; sprinkle with all but 1 tsp (5 mL) sugar. Toss with flour and cinnamon. Pour into pie shell; dot with butter.
Roll out remaining pastry. Moisten pastry rim with water; place pastry over filling. Thin to 1/2 inch (1 cm) from edge; tuck pastry under and flute. Cut steam holes in centre. Brush with cream; sprinkle with remaining sugar. Bake in 425°F (220°C) oven for 15 minutes. Reduce heat to 350°F (180°C); bake for 40 minutes or until golden and filling is bubbly. Let cool on rack.
Source : © CanadianLiving.com
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