Prep Time: 40 minutes
Cook Time: 1 hour
Total Time: 1 hour, 40 minutes
- Juice and peel of 1 lemon (omit if using applesauce)
- 2 large fresh apples or 1 cup applesauce
- 1 cup sugar (use only 1/3 cup if applesauce is used)
- 3 eggs
- 1/2 cup butter
- 1/2 recipe for Puff Pastry (below) for bottom shell, or favorite one-crust pastry recipe
Step 1. Squeeze lemon and grate peel into large bowl. Grate apples and lemon juice and toss to coat apples to prevent darkening.
Step 2. Pour sugar over fruit and mix well.
Prepare Puff Pastry (see below). Line a deep 8-inch pie plate with pastry.
Beat eggs until light. Cream butter until soft and add eggs, blending well. Stir butter and egg mixture into sweetened apples and spoon into pie plate.
Bake 15 minutes at 400 degrees F. Reduce heat to 350 degrees F. and bake 45 minutes more or until knife inserted into center comes out clean. Cool before serving.
2 cups butter
3-1/2 cups whole-wheat flour, measured after sifting
1/2 cup cold water
Blend 2/3 cup butter and 2 cups of flour. Add 1/2 cup cold water, stirring gradually. Roll out on a floured board. Dot with half the remaining butter, sprinkle with 3/4 cup of remaining flour, dusting some on rolling pin, and roll up like a jelly roll. Roll this out and repeat to use up the flour and butter.
Yield: 1 pie
Source: Old Sturbridge Village Cookbook : Authentic Early American Recipes for the Modern Kitchen by Caroline Sloat, Editor (Globe Pequot Press)
Reprinted with permission.