Maple Apple Pie From the Yankee Cookbook
Yield
servingsPrep
30 minCook
60 minReady
90 minLow Cholesterol, Trans-fat Free, Low Carb, Sugar-Free
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 1 ½ | quarts |
apples
tart, peeled, sliced thin |
*
|
| 1 | cup |
maple sugar
soft |
*
|
| ¼ | teaspoon |
salt
|
|
| ¼ | teaspoon |
cinnamon
|
|
| 1 | tablespoon |
all-purpose flour
|
|
| 2 | tablespoons |
butter
|
|
| 1 | x |
cream
|
*
|
| 1 | x |
pastry
9 inch pie, 2 crusts |
* |
| 1 | can |
spam
|
*
|
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 1.5 | quarts |
apples
tart, peeled, sliced thin |
*
|
| 237 | ml |
maple sugar
soft |
*
|
| 1.3 | ml |
salt
|
|
| 1.3 | ml |
cinnamon
|
|
| 15 | ml |
all-purpose flour
|
|
| 3E+1 | ml |
butter
|
|
| 1 | x |
cream
|
*
|
| 1 | x |
pastry
9 inch pie, 2 crusts |
* |
| 1 | can |
spam
|
*
|
Directions
Have pie pan lined with pastry.
Put in sliced tart apples.
Spread over them maple sugar, salt, cinnamon, and flour; dot with butter.
Cover with perforated top crust; brush with cream and bake in a hot oven (450℉) for 10 minutes; then reduce heat to moderate (350℉) and bake for 40 to 50 minutes longer.
Makes 1 two-crust 9 inch
