Subj : St. Gladys 03
To   : All
From : Dave Drum
Date : Sun Mar 28 2021 13:10:00

MMMMM----- Recipe via Meal-Master (tm) v8.06
 
      Title: Gladys Gilbert's Crabapple Pie
 Categories: Pies, Pastry, Gruits, Citrus
      Yield: 6 Servings
 
           Pastry dough for 2-crust
           - pie
      6 c  Crabapples; quartered,
           - unpeeled
      1 c  Sugar
      1 tb Flour
  1 1/2 tb Lemon juice
  1 1/2 tb Butter
    1/4 c  (heaping) light-brown sugar
           Milk & sugar; for glazing
 
  Set the oven @ 450ºF/232ºC.
  
  Prepare the bottom crust and affix in a 9" pie dish.
  Refrigerate until needed.
  
  Meanwhile prepare a steamer by putting a steaming rack
  into a large pot filled with several inches of water and
  bring to the boil. Add the apples, cover and steam for 3
  minutes. Drain into a large strainer and let cool for
  another 3 minutes.
  
  Prepare the apples by cutting in quarters (see
  headnote), removing seeds, core and stem. You will need
  6 cups, about 3 pounds or about 30 crabapples. Put into
  a large mixing bowl and mix with the white sugar,
  butter, flour and lemon juice, combining with your
  hands.
  
  Transfer to the prepared shell, mounding up the apples.
  Sprinkle the top with the light-brown sugar. Affix the
  top crust, making a decorative edge and cut four small
  slits in the dough. Brush the pastry lightly with milk
  or an egg wash of milk or cream beaten into the egg;
  sprinkle the top with sugar (the original recipe does
  not call for this).
  
  Put the pie on a baking sheet lined with foil or
  parchment (keeps the sheet clean) and bake for 15
  minutes at 450ºF/232ºC. Lower temperature to 350ºF/175ºC
  and bake for at least 45 minutes, (rotating the pan
  halfway through) or until the juices inside are bubbling
  and the crust is a rich golden brown (see Note). Serve
  warm with ice cream.
  
  NOTE: If after 45 minutes the juices are not bubbling
  much raise the heat to 375ºF/190ºC and turn on the
  convection and continue to bake for about 7 minutes
  longer until the juices are bubbling well inside the
  pie. You want to make sure the apples are cooked and
  softened and a period of simmering in their juices will
  accomplish this. If the crust gets too dark, cover the
  pie loosely with foil. All ovens are different so baking
  time is approximate.
  
  RECIPE FROM: https://www.thegoldendish.com
  
  Uncle Dirty Dave's Archives
 
MMMMM

.... The more original a discovery, the more obvious it seems afterwards.
--- MultiMail/Win32 v0.49
 * Origin: SouthEast Star Mail HUB - SESTAR (1:3634/12)

.