Big Apple Pizza
|Tart apples||7 Medium|
|Sugar||1⁄2 Cup (8 tbs)|
|Enriched flour||3⁄4 Cup (12 tbs)|
|Butter/Margarine||1⁄2 Cup (8 tbs)|
Cut a 15 inch circle from 18 inch wide alu minum foil.
Use a pastry recipe calling for 2 cups flour (page 70); roll pastry on foil to fit circle.
Trim edge with pastry wheel.
Place foil and pastry on a large cooky sheet.
Core apples, but do not pare; slice a little less than 1/2 inch thick (7 cups sliced).
Beginning 3/4 inch from edge of pastry, overlap apple slices, making 2 circles .
Combine 1/2 cup sugar and the spices; sprinkle over apples.
Combine flour and 1/2 cup sugar; cut in butter till crumbly; sprinkle over top.
Turn up the 3/4 inch rim of pastry and foil; flute.
Bake in very hot oven (450Â°) 20 to 25 minutes or till crust is brown and apples are done.
Center with a small whole apple and a few green leaves for garnish.
Cut pie in 10 wedges and serve warm.