Fall Crisp Apple Pie
8-10 apples
1 cup sugar
¼ tsp ground cloves
1/2 tsp. cinnamon
2 tsp. lemon juice
3/4 cup flour
1/8 tsp. salt
6 tbsp. butter
Preheat oven to 350 degrees. Peel, core, and slice apples into a bowl. Add ½ cup sugar, spices, and lemon juice. Mix lightly and pour into a 9” pie crust. Blend the remaining sugar, flour, salt, and butter to a crumbly consistency. Sprinkle over apple mixture. Bake for 45 minutes, or till apples are tender and crust is browned.
Pie Crust (Makes 4 single pie crusts)
Whisk together:
4 cups flour
1 tbsp. sugar
2 tsp. salt
Cut 1 ¾ cup shortening into flour mixture.
Mix together with a fork:
1 T vinegar
1 large egg
½ cup water
Add egg mixture to flour/shortening mixture. Wrap in plastic wrap and put in refrigerator until needed. Freeze unused dough.
1 cup sugar
1/2 cup cornstarch
3 egg yolks, beaten
One 14 oz. can sweetened condensed milk
2/3 cup lemon juice, divided
Dash of salt
3 tbsp. butter
One 8 oz. pkg. cream cheese, softened
1½ cups cold water
One 4 oz. instant lemon pudding mix
Whipping Cream
Lemon slices to garnish
One 9 deep dish pie shell, baked
In a small saucepan, combine sugar and cornstarch. Gradually stir in water, mixing until smooth. Cook and stir until thick and clear. Quickly stir in egg yolks. Bring to a boil and boil for 1 minute stirring constantly. Remove from the heat and stir in 1/3 cup lemon juice, salt and butter. Cool for several hours. In a mixing bowl, blend condensed milk and cream cheese until smooth. Stir in pudding mix and 1/3 cup lemon juice. Fold into chilled lemon filling. Place filling in pie shell. Refrigerate and garnish with whipped cream and lemon slices.
