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"The first zucchini I ever saw I killed it with a hoe."--John Gould, Monstrous Depravity, 1963

APPLE WRAPPER PIE Recipe

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This recipe for APPLE WRAPPER PIE is from Globe Trotting, one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!
Category:
Category:
Ingredients:  
Ingredients:  
Apple Wrapper pie:
Buttermilk pastry crust (use only half the dough formed in the recipe)
2/3 cup packed brown sugar
1/3 cup all-purpose flour
4 cups thinly sliced peeled tart apples (approx. 4 medium)
1 tablespoon butter or stick margarine
Granulaated sugar, if desired.

Buttermilk pastry crust:
2 cups all-purpose flour
1 teaspoon salt
2/3 cups shortening
3 tablespoons butter or stick margarine
2 teaspoons vegetable oil
1/3 buttermilk
Directions:
Directions:
Step 1: Mix flour and salt in a medium bowl. Cut in shortening and butter using pastry blender (or long pronged fork) until you form pea sized particles.

Step 2: Mix in oil and buttermilk with fork until all flour is moistened and pastry leaves side of bowl. Divide dough in half; shape each half into a ball. If making one-crust pie (APPLE WRAPPER PIE) wrap the second ball of pastry and freeze for later use.

Step 3: Heat oven to 425 degrees. Roll pastry into a 13 inch circle. Place on a large ungreased cookie sheet. Cover ith plastic wrap to keep it moist while making the filling.

Step 4: Mix brown sugar and flour in large bowl. Stir in apples. mound apple mixture on center of pastry to within 3 inches of edge. Cut butter into small pieces; sprinkle over apples. Fold edge of pastry over apples, making pleasts so it lays flat on apples. Sprinkle pastry with granulated sugar.

Step 5: Bake 30-35 mins or until crust is light golden brown. TO PREVENT EXCESSIVE BROWNING: COVER CENTER OF PIE WITH A 5 INCH SQUARE OF ALUMINUM FOIL DURING LAST 10-15 MIN OF BAKING. Cool on cookie sheet on wire rack for 1 hour, or serve warm if desired.
Personal Notes:
Personal Notes:
No pie plate needed. The pie filling is wrapped in a pastry crust and baked on a cookie sheet.

 

 

 

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