15 oz Pack prepared pie crusts
Filling:
3 c (3 meduim) sliced peeled
Apples
1/4 c Sugar
2 tb Margarine
2 ts Lemon juice
Custard:
1/3 c Softened butter
1/3 c Sugar
1 tb Flour
1/2 To 1 tsp. cinnamon
2 Slightly beaten eggs
Creme Anglaise:
1 c Whipping cream
2 Egg yolks
1/3 c Sugar
2 ts Brandy or vanilla
1 ds Cinnamon
1 ds Nutmeg
Heat oven to 425. Prepare pie crust according to pack directions for
two crust pie using 10″ tart pan with removable bottom or 9″ pie pan.
Place crust in bottom & sides of pan. Trim edges. Do not prick crust.
Partially bake crust at 425 for 10 minutes. If crust puffs up, press
back to bottom & sides of pan with back of wooden spoon. In large
skillet over med low heat, combine filling ingredients. Cook about 5
minutes, stirring occasionally. Remove from heat; drain. Set aside.
In small bowl, blend custard ingredients. Mixture will not be smooth.
Spoon apples into pie crust pan. Pour custard over apples. To make
lattice top, cut remaining crust into 1/2 inch wide strips. Arrange
strips in lattice design over apple mixture. Trim & seal edges. Bake
at 425 for 20 to 25 minutes or until golden brown. In med saucepan,
bring cream just to boil. In a small bowl, combine 2 yolks & 1/3 cup
sugar. Blend a small amount of cream into yolks. Blend yolk mix into
cream & cook over low heat about 10 minutes or until mix coats a
spoon, stirring constantly. DO NOT BOIL. Remove from heat. Stir in
brandy, cinnamon & nutmeg. Cool slightly. To serve, pour small amount
of warm Creme Anglaise onto individual cake plates. Remove sides of
tart pan; cut into wedges. Place piece of warm tart on sauce. Store
in refrigerator.
File ftp://ftp.idiscover.co.uk/pub/food/mealmaster/recipes/mmkah001.zip
Yields
1 Servings