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Wednesday, May 16, 2012


Montpelier Criss-Cross Apple Pie

Pastry for a 2 crust, 9 inch pie (You can easily use frozen)
4 cups thinly sliced apples
1 cup of real Maple Syrup (pancake syrups WILL NOT do)
2 tbsp quick-cooking tapioca
1/4 tsp nutmeg
1/2 tsp cinnamon
1/2 cup chopped walnuts

Line pie pan with pastry for the bottom crust.  Combine remaining ingredients.  Mix well.  Arrange in pie pan.  Cut remaining pastry into long strips.  Arrange in a lattice pattern over apple mixture.  Trim edges and crimp.  Brush lattice with beaten egg whites.  Sprinkle with a mixture of cinnamon and sugar if desired.  Bake at 425 degrees for 45 minutes or until syrup boils with thick bubbles that do not burst.

*************STAY TUNED FOR NEXT MONTH'S SAVORY DISH**********************

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