Cookie
Administrator
Preheat oven to 450F
Prepare pastry: roll out half and line a 9" pie plate. Trim. Roll out top crust.
6 to 7 cups thick sliced apples
1 tbsp. pre-sifted Monarch soft wheat flour
3/4 cup granulated sugar
1/2 tsp. cinnamon
2 tbsp. butter or margarine
1/4 cup water
One 9" pie.
Combine flour, sugar and cinnamon.
Place 1/2 of apple slices in pastry lined pie plate.
Sprinkle with half of sugar mixture.
Add remaining apples, heaping them in centre.
Sprinkle remaining mixture over top.
Dot with butter.
Sprinkle with water.
Cover with top crust.
Seal edges, flute, and slash top.
Bake for 15 minutes or until pastry is light golden.
Reduce heat to 350F and continue baking until apples are tender, 40 to 45 minutes longer.
Prepare pastry: roll out half and line a 9" pie plate. Trim. Roll out top crust.
6 to 7 cups thick sliced apples
1 tbsp. pre-sifted Monarch soft wheat flour
3/4 cup granulated sugar
1/2 tsp. cinnamon
2 tbsp. butter or margarine
1/4 cup water
One 9" pie.
Combine flour, sugar and cinnamon.
Place 1/2 of apple slices in pastry lined pie plate.
Sprinkle with half of sugar mixture.
Add remaining apples, heaping them in centre.
Sprinkle remaining mixture over top.
Dot with butter.
Sprinkle with water.
Cover with top crust.
Seal edges, flute, and slash top.
Bake for 15 minutes or until pastry is light golden.
Reduce heat to 350F and continue baking until apples are tender, 40 to 45 minutes longer.
