Open-face Apple Pie Recipe
Open face apple pie is a simple apple pie made with a bounty of apples. The open face apple pie is baked with a coating of flour,milk and sugar mix. The open face apple pie is good when served with apple syrup or applesauce.
Ingredients
| Unbaked 10 inch pastry shell | 1 | |
| Apples | 11 Cup (176 tbs), pared and quartered (About 11 Large Apples Winesaps, Rome Beauties, Or Greenings Are Best) | |
| Sugar | 2 Cup (32 tbs) | |
| Enriched flour | 4 Tablespoon | |
| Salt | 1 Teaspoon | |
| Light cream | 1⁄3 Cup (5.33 tbs) | |
| Milk | 1⁄4 Cup (4 tbs) | |
| Cinnamon | 1⁄8 Teaspoon |
Directions
Heap unbaked pie shell with the quartered apples.
Thoroughly combine sugar, flour, and salt; add cream and milk; beat.
Pour over apples.
Sprinkle with cinnamon.
Bake in moderate oven (375°) 1 1/2 to 2 hours or till apples are soft.(Cover pie loosely with aluminum foil for first hour of baking, then remove foil.)
Serve warm with scoops of aged Cheddar.
Use an extra deep 10 inch pie plate.
Place sheet of aluminum foil on oven rack to catch any wayward juices
Thoroughly combine sugar, flour, and salt; add cream and milk; beat.
Pour over apples.
Sprinkle with cinnamon.
Bake in moderate oven (375°) 1 1/2 to 2 hours or till apples are soft.(Cover pie loosely with aluminum foil for first hour of baking, then remove foil.)
Serve warm with scoops of aged Cheddar.
Use an extra deep 10 inch pie plate.
Place sheet of aluminum foil on oven rack to catch any wayward juices
Chef
