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Ingredientes
- 15 ounce Pack prepared pie crusts
- 3 c. (3 meduim) sliced peeled Apples
- 1/4 c. Sugar
- 2 Tbsp. Margarine
- 2 tsp Lemon juice
- 1/3 c. Softened butter
- 1/3 c. Sugar
- 1 Tbsp. Flour
- 1/2 x To 1 teaspoon cinnamon
- 2 x Slightly beaten Large eggs
- 1 c. Whipping cream
- 2 x Egg yolks
- 1/3 c. Sugar
- 2 tsp Brandy or possibly vanilla
- 1 dsh Cinnamon
- 1 dsh Nutmeg
Direcciones
- Heat oven to 425. Prepare pie crust according to pack directions for two crust pie using 10" tart pan with removable bottom or possibly 9" pie pan.
- Place crust in bottom & sides of pan. Trim edges. Don't prick crust.
- Partially bake crust at 425 for 10 min. If crust puffs up, press back to bottom & sides of pan with back of wooden spoon. In large skillet over med low heat, combine filling ingredients. Cook about 5 min, stirring occasionally. Remove from heat; drain. Set aside.
- In small bowl, blend custard ingredients. Mix won't be smooth.
- Spoon apples into pie crust pan. Pour custard over apples. To make lattice top, cut remaining crust into 1/2 inch wide strips. Arrange strips in lattice design over apple mix. Trim & seal edges. Bake at 425 for 20 to 25 min or possibly till golden. In med saucepan, bring cream just to boil. In a small bowl, combine 2 yolks & 1/3 c. sugar. Blend a small amount of cream into yolks. Blend yolk mix into cream & cook over low heat about 10 min or possibly till mix coats a spoon, stirring constantly. Don't BOIL. Remove from heat. Stir in brandy, cinnamon & nutmeg. Cold slightly. To serve, pour small amount of hot Creme Anglaise onto individual cake plates. Remove sides of tart pan; cut into wedges. Place piece of hot tart on sauce. Store in refrigerator.
