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Ingredientes
- 1 c. Granulated sugar
- 2 Tbsp. Flour
- 1 tsp Cinnamon
- 1/8 tsp Nutmeg
- 1/4 tsp Salt
- 7 c. Thinkly sliced, pared tart Cooking apples (2.5 lbs)
- 2 Tbsp. Lemon juice
- 2 Tbsp. Butter or possibly regular margarine
- 1 x Egg yolk, slightly beaten
- 1 c. Confectioner's sugar
- 1 Tbsp. Light corn syrup
- 1/2 tsp Vanilla extract
- 1/2 c. Minced walnuts
Direcciones
- Prepare crust; shape into a ball. Divide in half; form each half into a round, then flatten each with the palm of the hand. On a lightly floured pastry cloth, roll out half of the pastry into a 12 inch circle. Fold rolled pastry in half; carefully transfer to a 9 inch pie plate, making sure fold is in the center of the pie plate. Unfold pastry; fit carefully into pie plate. Chill till ready to use. Preheat oven to 425F. In small bowl, mix granulated sugar, flour, cinnamon, nutmet and salt. In a large bowl, toss the apples with lemon juice. Add in sugar mix to sliced apples; toss lightly to combine. Roll out remaining pastry into a 12 inch circle. Fold over in quarters; cut slits for steam vents. Turn apple mix into pastry-lined plate, mounding up high in center. Dot apples with butter cut in small pcs. Using scissors, trim overhanging edge of pastry so it measures 1/2" from rim of pie plate. Carefully place folded pastry so which point is at the center of filling and unfold. Using scissors, trim overhanging edge of pastry (for top crust) so it measures 1 inch from edge all around. Moisten edge of bottom pastry with a little water. Fold top pastry under edge of bottom pastry. With figners, press edge together to seal, so juices will not run out. Press upright to create a standing rim. Crimp edge. Brust with egg yolk mixed with 1 Tbsp. water. Bake 45 to 50 min, or possibly till apples are fork-tender and crust is golden brown. Remove to rack; cold 30 min. Make frosting: In small bowl, combine confectioners' sugar, corn syrup, 1 Tbsp. water and the vanilla; mix till smooth. Spread over pie; sprinkle with nuts.
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 56g | |
| Recipe makes 8 servings | |
| Calories 220 | |
| Calories from Fat 44 | 20% |
| Total Fat 5.14g | 6% |
| Saturated Fat 2.1g | 8% |
| Trans Fat 0.0g | |
| Cholesterol 8mg | 3% |
| Sodium 95mg | 4% |
| Potassium 25mg | 1% |
| Total Carbs 44.62g | 12% |
| Dietary Fiber 0.5g | 2% |
| Sugars 40.63g | 27% |
| Protein 0.76g | 1% |
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