FILLING:
1/2 tsp Dried rosemary leaves
1/3 cup Granulated sugar
2 tbsp Fresh lemon juice
Rind of 1/2 lemon -- grated
1 1/2 lb Apples, peeled (5 cups) --
Cored and sliced
TOPPING:
1 cup All-purpose flour
1 tbsp Granulated sugar
1 tsp Baking powder
1/8 tsp Salt
1/2 tsp Dried rosemary -- crushed
Fine
3 tbsp Unsalted butter, cold -- cut
Up
1/3 cup Light cream -- or milk
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Filling: Heat oven to 450^. Have ready a heavy dish, a 9-inch pie plate, or a single layer cake pan. Crush the rosemary as fine as possible. Place in a large bowl. Add sugar, lemon juice, and rind. Stir to mix. Add apples, stirring to coat. Arrange in baking dish.
Topping: Mix dry ingredients into medium sized bowl. Add butter and cut in with pastry blender or knives until mixture is the consistency of coarse cornmeal. Add cream or milk and stir until a soft dough forms. knead on lightly floured surface 10-12 times. Roll to fit baking dish, place over apples, seal edges, and cut slits. Bake 25-30 minutes untilgolden. Serve warm with cream.
Recipe By : Vermont Kitchens Revisited
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