cat lover
01-01-2009, 06:43 AM
2 cups all purpose flour
1/2 tsp salt
6 tbsp shortening
2 tbsp cold butter
5 to 7 tbsp orange juice
FILLING
6 tbsp butter, melted
1/2 cup packed brown sugar
1/2 cup pecans, chopped
1 cup sugar
1/3 cup all purpose flour
3/4 tsp ground cinnamon
1/4 tsp ground nutmeg
8 cups sliced thin, peeled, Golden Delicious apples (sliced 1/8" thick)
GLAZE
1/2 cup confectioners sugar
2 to 3 tsp orange juice
In a bowl combine the flour and dalt and cut in shortening and butter till crumbly. Gradually add the orange juice and toss with a fork till dough forms a ball. Divide dough into two balls and wrap in plastic wrap. Refrigerate at least 30 minutes. Line a 9" deep dish pie plate with heavy duty foil leaving 1 1/2" beyond the edge. Coat the foil with nonstick cooking spray. Combine 4 tbsp butter, brown sugar, and pecans and spoon into the prepared pie plate. In a large bowl combine sugar, flour, cinnamon, nutmeg, apples, and remaining butter and toss. On wax paper roll ot one of the balls of pastry to fit the pie plate. Place pastry over nut mixture pressing firmly against mixture and sides of plate and trim to 1" beyond the plate edge. Fill with apple mixture and roll out remaining pastry to fit top of pie. Place over the filling. Trim to 1/4" beyond the plate edge. Fold bottom pastry over top pastry and seal and flute edges. Cut four 1" slits in top of pastry. Bake at 375 degrees about 20 minutes. Cover edges loosely with foil. Bake 30 minutes longer or till apples are tender and crust is golden. Cool 15 minutes on a wire rack. Invert onto a serving plate and carefully remove foil. Combine glaze ingredients and drizzle over the pie. 6 to 8 servings.
Recipe from Country Woman magazine
1/2 tsp salt
6 tbsp shortening
2 tbsp cold butter
5 to 7 tbsp orange juice
FILLING
6 tbsp butter, melted
1/2 cup packed brown sugar
1/2 cup pecans, chopped
1 cup sugar
1/3 cup all purpose flour
3/4 tsp ground cinnamon
1/4 tsp ground nutmeg
8 cups sliced thin, peeled, Golden Delicious apples (sliced 1/8" thick)
GLAZE
1/2 cup confectioners sugar
2 to 3 tsp orange juice
In a bowl combine the flour and dalt and cut in shortening and butter till crumbly. Gradually add the orange juice and toss with a fork till dough forms a ball. Divide dough into two balls and wrap in plastic wrap. Refrigerate at least 30 minutes. Line a 9" deep dish pie plate with heavy duty foil leaving 1 1/2" beyond the edge. Coat the foil with nonstick cooking spray. Combine 4 tbsp butter, brown sugar, and pecans and spoon into the prepared pie plate. In a large bowl combine sugar, flour, cinnamon, nutmeg, apples, and remaining butter and toss. On wax paper roll ot one of the balls of pastry to fit the pie plate. Place pastry over nut mixture pressing firmly against mixture and sides of plate and trim to 1" beyond the plate edge. Fill with apple mixture and roll out remaining pastry to fit top of pie. Place over the filling. Trim to 1/4" beyond the plate edge. Fold bottom pastry over top pastry and seal and flute edges. Cut four 1" slits in top of pastry. Bake at 375 degrees about 20 minutes. Cover edges loosely with foil. Bake 30 minutes longer or till apples are tender and crust is golden. Cool 15 minutes on a wire rack. Invert onto a serving plate and carefully remove foil. Combine glaze ingredients and drizzle over the pie. 6 to 8 servings.
Recipe from Country Woman magazine