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Title: Apple Pie [Pennsylvania]> the Fish Market
Categories: Pie Pastry
Yield: 1 Pie
| AMERICAN MEASUREMENTS | ||
| CRUST | ||
| 1 1/2 | c | Flour |
| 3 | tb | Sugar |
| 1/2 | ts | Salt |
| 1/2 | ts | Cinnamon |
| 1/4 | lb | Sweet butter |
| 3 | tb | (To 4) apple cider |
| FILLING | ||
| 6 | (To 8) tart apples | |
| 1 | Egg; lightly beaten | |
| 1 1/4 | c | Sour cream |
| 3/4 | c | Sugar |
| 1/2 | ts | Salt |
| 2 | ts | Vanilla |
| 1/4 | c | Flour |
| TOPPING | ||
| 1/3 | c | Brown sugar |
| 1/3 | c | White sugar |
| 1 | ts | Cinnamon |
| 1/2 | c | Flour |
| 1 | ds | Salt |
| 1 | c | Chopped walnuts |
| 6 | tb | Melted butter |
CRUST: Sift flour, sugar, salt and cinnamon into bowl. Cut butter into dry ingredients with pastry cutter or 2 knives. Add just enough apple cider to hold dough together. Form dough into a ball. Flatten slightly and roll out on lightly floured surface. Fit pastry carefully into a 9 or 10-inch pie pan. Trim crust 1/2-inch beyond edge of pan and roll edge under. Crimp edges.
FILLING: Preheat oven to 450 degrees F. Pare and thinly slice apples. Mix egg, sour cream, sugar, salt, vanilla and flour; add to apples and toss until lightly coated. Spoon apples into pastry shell. Bake 10 minutes, then reduce heat to 350 degrees F and continue baking until apples are tender, about 40 to 45 minutes.
TOPPING: Mix together sugars, cinnamon, flour and salt. Add nuts and melted butter and blend thoroughly. When pie has been in the oven for about 35 minutes, spread topping over it and continue baking until golden, about 10 or 15 minutes.
Source: The Fish Market, downtown Philadelphia as printed in the RSVP section, Bon Appetit, January 1977; typos by Dorothy Flatman 1996
From: Dorothy Flatman Date: 03-26-98 (12:19) Doc's Place Bbs Online. (253) Cooking
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