Apple Pie With Cheese Apples
|Dark sugar||3 Ounce|
|Orange juice||2 Tablespoon|
|Short crust pastry||8 Ounce|
|Granulated sugar||4 Ounce|
|Grated orange||1 Teaspoon|
|Lemon peel||1 Teaspoon|
|Chopped raisins and sultanas||3 Ounce|
|Tart apples||8 Large|
Pare and core apples.
Cut each into 8 or 10 slices, depending on size.
Line a deep 9" pie tin with pastry.
Combine granulated sugar, brown sugar, flour and nutmeg.
Rub a little of this mixture onto the pastry lining.
Add grated apples, sultanas and raisins in pastry- lined pan, sprinkling each layer with some of the sugar mixture; sprinkle with orange juice.
Fit top crust over apple layers, pressing edges together or fluting them.
Cut slit on top crust to release steam, and bake in a hot oven (425° F) for 40 - 45 minutes, or until tender.
Serve warm, decorated with cheese apples.
Cheese Apples: Roll processed cheese into little balls approxi- mately 1" in diameter.
Press thumb in top to form indentation for angelica or clove stalk.
Dust "cheek" of cheese apple with paprika for "blush" and place them around outside of pie crust.