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Pastry
1-1/2 cups cake flour 375 mL
1/4 tsp salt 1 mL
1/2 cup shortening 125 mL
3 to 4 tbsp ice water 45 to 60 mL
Filling
6 tart apples 6
3/4 cup sugar 175 mL
1-1/4 tsp cinnamon 6 mL
1/4 tsp nutmeg 1 mL
2 tbsp flour 30 mL
1/4 tsp salt 1 m
2/3 cup sour cream 150 mL
Sift together flour and salt. Cut in shortening with pastry blender. Add sufficient water to hold together. Roll out for double crust.
Peel and core apples. Slice thin. Add next five ingredients. Fill pastry-lined pan with mixture. Top with sour cream. Put on top crust, press edges together and flute. Prick with fork and bake in a 450°F/230°C oven for 10 minutes; reduce heat to 350°F/180°C and bake 40 minutes longer.
1-1/2 cups cake flour 375 mL
1/4 tsp salt 1 mL
1/2 cup shortening 125 mL
3 to 4 tbsp ice water 45 to 60 mL
Filling
6 tart apples 6
3/4 cup sugar 175 mL
1-1/4 tsp cinnamon 6 mL
1/4 tsp nutmeg 1 mL
2 tbsp flour 30 mL
1/4 tsp salt 1 m
2/3 cup sour cream 150 mL
Sift together flour and salt. Cut in shortening with pastry blender. Add sufficient water to hold together. Roll out for double crust.
Peel and core apples. Slice thin. Add next five ingredients. Fill pastry-lined pan with mixture. Top with sour cream. Put on top crust, press edges together and flute. Prick with fork and bake in a 450°F/230°C oven for 10 minutes; reduce heat to 350°F/180°C and bake 40 minutes longer.
