Open-face Apple Pie
|Unbaked 10 inch pastry shell||1|
|Apples||11 Cup (176 tbs), pared and quartered (About 11 Large Apples Winesaps, Rome Beauties, Or Greenings Are Best)|
|Sugar||2 Cup (32 tbs)|
|Enriched flour||4 Tablespoon|
|Light cream||1⁄3 Cup (5.33 tbs)|
|Milk||1⁄4 Cup (4 tbs)|
Heap unbaked pie shell with the quartered apples.
Thoroughly combine sugar, flour, and salt; add cream and milk; beat.
Pour over apples.
Sprinkle with cinnamon.
Bake in moderate oven (375Â°) 1 1/2 to 2 hours or till apples are soft.(Cover pie loosely with aluminum foil for first hour of baking, then remove foil.)
Serve warm with scoops of aged Cheddar.
Use an extra deep 10 inch pie plate.
Place sheet of aluminum foil on oven rack to catch any wayward juices