-MARY WILSON BWVB02B 1 Prepared double-crust pastry
7 1/2 c Tart green cooking apples;
– after peeled and sliced 1/3 c White sugar
1/3 c Light brown sugar
2 tb Flour
pn Salt 1 ts Ground cinnamon <OR>
1/2 ts Ground mace
3 tb Sweet butter; cut in small
– pieces 1 Lemon; juice of
1/2 c Dairy sour or heavy cream
1 Egg yolk mixed with 1 tbsp.
– water Whipped cream or ice cream – or good aged cheddar – cheese; sliced Roll out half the dough and line a deep 9-inch pie plate; set aside. Wrap remainder of dough in aluminum foil and refrigerate until ready to roll out. Peel and slice apples. Combine white sugar, brown sugar, flour, salt, spices. Coat apples with mixture. Add butter, lemon juice and rind. Fill lower crust with apple mixture. Spread sour cream over apples. Roll out top crust; cut steam vent. Attach top crust to lower crust, sealing edges. Brush top with egg yolk-water mixture. Bake in preheated 375 degree oven for 50 minutes. Serve warm with whipped cream or a slice of Cheddar cheese per serving. Serves 6 to 8. —–