Friday, September 30, 2011
Fall Has Arrived! Apple Pizza
Here's the recipe he used, courtesy of the Betty Crocker Big Red Cookbook. He did use Splenda brown and white sugar. The package will give you the equivalents to regular sugars. *Charles did make his own pastry. The pastry recipe follows the Apple Wrapper Pie.
Apple Wrapper Pie
Pastry for 1 Crust Pie*
2/3 cup brown sugar
1/3 cup all-purpose flour
4 cups thinly sliced peeled tart apples (4 medium)
1 tablespoon butter or stick margarine
Granulated sugar, if desired Splenda
Heat oven to 425 degrees. Make pastry as directed-except roll pastry into 13 inch circle. Place on large ungreased cookie sheet. Cover with plastic wrap to keep it moist while making filling.
Mix brown sugar and flour in large bowl. Stir in apples. Mound apple mixture on center of pastry to within 3 inches to edge. Cut butter into small pieces: making pleats so it lays flat on apples. Sprinkle pastry with sugar.
Bake 30 to 35 mins or until crust is light golden brown. To prevent excessive browning, cover center of pie with 5 inch square of aluminum foil during last 10 to 15 mins of baking. Cool on cookie sheet on wire rack 1 hour, or serve warm.
Pastry for Pies and Tarts
One Crust Pie 9 inch
1 cup all purpose or unbleached flour
1/2 teaspoon salt
1/3 cup plus 1 tablespoon shortening
2 to 3 tablespoons cold water
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