Better-Than-Ever Apple Pie
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.
Servings: 8
Ingredients:
| Nutritional Info | |
| Per serving: about | - |
| calories | 475 |
| protein | 4 g |
| fat | 25 g |
| carbohydrate | 59 g |
-
1 pastry for deep 9-inch (23 cm) double-crust pie
5 cups (1.25 L) diced peeled apples
1 cup (250 mL) diced peeled pears
2 tbsp (25 mL) rum or lemon juice
3/4 cup (175 mL) granulated sugar
1/4 cup (50 mL) all-purpose flour
1/2 tsp (2 mL) cinnamon
2 tbsp (25 mL) butter
1 tbsp (15 mL) 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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