1 9″ Graham Cracker Crust
4 lg Apples (Jonathan or
-Golden Delicious)
1 c Granulated White sugar
1/3 c Brown sugar
1/3 c Apple cider
1/4 c Chopped black walnuts
2 tb Orange Juice
1 tb Lemon Juice
1 ts Cinnamon
1/4 ts Nutmeg
1/8 ts Ground ginger
ds Salt
2 tb Butter
1/3 c Bread Crumbs (unseasoned)
1 c Whipping cream
Whipping cream for topping
-LEMON SAUCE-
1/3 c Boiling water
1/3 c Granulated white sugar
1 tb Softened butter
1 Lemon, juice and grated rind
pn Salt
2 ts Cornstarch
1/3 c Milk
1 Egg, separated
Peel apples; cut into small chunks. Cook with sugars, cider just
until tender or barely translucent. DON’T OVERCOOK. Add nuts,
juices, spices, salt. Melt butter over low heat. Stir in bread
crumbs just to brown. Remove from heat. Add to apple mixture. Chill.
Beat cream until stiff. Fold into cooled apple mixture. Pour into
crust. Feeze. Top with more whipped cream and drizzle with Lemon
Sauce (below). Lemon Sauce: Bring first 5 ingredients to boil in
stainless steel or enamel pan. Boil 1 minute. Blend cornstarch, milk,
egg yolk. Stir into boiling mixture over low heat until thick. Remove
from heat. Fold in stiffly beaten egg white. Makes 2 cups.
Yields
1 Pie