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English Deep Dish Apple Pie Recipe

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This recipe for English Deep Dish Apple Pie, by , is from Genealogy Cookbook, 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!

Contributor:  
Contributor:  
Kathleen Hooper

Category:
Category:

Ingredients:  
Ingredients:  
1 Plain Pastry shell
6 to 8 tart apples
2/3 c sugar
1 tsp cinnamon or nutmeg
1/4 c water
1 tsp butter


**Use fresh peaches, apricots, or pears instead of apples.

Directions:
Directions:
Invert a heavy china cup or custard cup in the center of a baking dish, 2 or 3 inches deep. Line sides of dish with pastry, letting it extend a little above the dish. do not line the bottom with pastry. Pare and core apples and cut into slices. Add sugar, space and water and dot with butter. Cover apples with pastry, slash the top to let steam escape and pinch edges of pastry together. Bake in very hot oven (450) for 10 min; reduce temperature to 350 and bake 45 min longer. When serving, slip the knife under cup to let the confined juice mix with apples. Serve in wedges with hard sauce.

Number Of Servings:
Number Of Servings:
6 servings
Preparation Time:
Preparation Time:
1.5 hrs
Personal Notes:
Personal Notes:
From cookbook owned by Minerva Kathleen Merritt Hooper (1917 - 2001)
Married Earl Leroy Hooper (1912 - 2002) Married September 12, 1935.

"The American Woman's Cookbook" Edited & Revised by Ruth Berolzheimer, Published for Culinary Arts Institute by Consolidated Book Publishers, Inc, Chicago, 1941

Inscription: To Kathleen From Earl May 29, 1943 Harrisville NY

 

 

 

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