Mile High Apple Pie
|Light cream||1 Tablespoon|
|Granulated sugar||1 Teaspoon|
|Sliced peeled apples||8 Cup (128 tbs)|
|Granulated sugar||3⁄4 Cup (12 tbs)|
|All purpose flour||3 Tablespoon|
|Grated orange rind||2 Teaspoon|
|Butter||1 1⁄2 Teaspoon|
|Orange juice||1 1⁄2 Teaspoon|
On lightly floured surface, roll out half of the pastry and fit into deep 9-inch (23 cm) pie plate.
Filling: In large bowl, toss together apples, sugar, flour, orange rind and nutmeg; spoon into prepared pie shell.
Dot with butter; sprinkle with orange juice.
Roll out top pastry.
Moisten rim of shell and cover with top pastry.
Trim and flute edge.
Brush lightly with cream and sprinkle with sugar.
Cut steam vents in top.
Bake in 425Ã‚Â°F (220Ã‚Â°C) oven for 20 minutes; reduce heat to 375Ã‚Â°F (190Ã‚Â°C) and bake for 35 to 40 minutes longer or until apples are tender and pastry is golden