"A man who was fond of wine was offered some grapes at dessert after dinner. "Much obliged," said he, pushing the plate aside; "I am not accustomed to take my wine in pills."--Jean Antheleme Brillat-Savarin, The Physiology of Taste

Apple Pie Supreme Recipe

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This recipe for Apple Pie Supreme, by , is from Fruit Favorites , one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Mickey Kangas
Added: Friday, April 24, 2009


3 c. flour,
1 tsp. baking powder,
1 c. butter,
1 c. sugar,
2 egg yolks beaten,
3 tbl. milk,
1/2 tsp. vanilla,
Cut in butter to the dry ingredients as for pastry. Add beaten egg yolks milk and vanilla. Work dough until smooth, chill. Roll dough to make 3 rounds about 6 ' in diameter and 1/2 " thick. Place on greased baking sheet and bake at 275 degrees for 15-20 minutes. Cool.

Filling for Pie Supreme:
2 lbs. apples peeled and sliced. Simmer in syrup of 1 1/2 c. sugar and 3/4 c water. Add 1/2 tsp. cinnamon. Cook uncovered until slices are tinder. Add 2 tbl. lemon juice and cool slightly.

Meringue for Pie Supreme:
Beat 2 egg whites until frothy. Sprinkle 1/8 tsp. salt and 1/4 tsp. vanilla. Gradually beat in 1/4 cup sugar.

Place crusts back on a baking sheet and spread filling between layers and on top. Top with meringue and bake at 325 for about 20 min. or until meringue is delicately brown.
For an extra special dessert, place a layer of ice cream on top of pie, under the meringue. Cover entire pie, top and sides with meringue, and bake in a very hot oven until lightly brown. Serve immediately.




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