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Prep Time: 40 Minutes Cook Time: 40 Minutes |
Ready In: 80 Minutes Servings: 6 |
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This version of the old fashioned recipe has apples, nuts and raisins together with spices, brown sugar and molasses under a very rich pastry crust. The other recipe on Zaar seems to top the apples with a cake-like topper but this is wonderful too. From the March 1981 Bon Appetit magazine. Ingredients:
1/2 cup dark brown sugar, firmly packed |
1 tablespoon all-purpose flour |
1 tablespoon cinnamon |
1/4 teaspoon clove |
1/4 teaspoon nutmeg |
1/3 cup molasses |
7 -8 tart green apples, peeled, cored and sliced |
1/2 cup raisins |
1/2 cup walnuts, chopped |
pie pastry (original recipe called for 1/3 of recipe of mary's old virginny pie pastry, which i have posted here) |
sugar (to garnish) |
Directions:
1. Preheat oven to 400ºF and butter a 2 deep 1 1/2 quart baking dish.
2. Combine sugar, flour and spices in large bowl.
3. Add molasses and stir to form a paste.
4. Add apples, raisins and nuts and stir well.
5. Pack into baking dish.
6. Roll enough pastry 1/8 inch thick to cover apples.
7. Drape pastry over fruit. Trim pastry leaving 1/2 inch overlap to tuck into dish.
8. Bake until crust is golden brown about 35-40 minutes.
9. Sprinkle top lightly with sugar. Serve hot.
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