ART BY KATHERINE LIBERONI
100 Year Old Apple Pie Recipe
“Ole Virginia Frosted Apple Pie”
Pastry for 10-inch two-crust pie
6 Cups sliced, pared fresh apples
½ Cup light brown sugar (packed)
2/3 tsp cinnamon
2/3 tsp grated lemon rind
2 Tbsp butter
1/3 Cup granulated sugar
½ tsp nutmeg
2 tsp lemon juice
2 Tbsp Bourbon
½ egg white
Make your pastry and chill it. Combine apples, sugars, cinnamon, nutmeg, lemon rind, juice and Bourbon.
Heat oven to hot, (450 degrees). Roll out your pastry and place in pie pan, then place the ingredients in it.
Dot with the butter and place the top crust on it.
Make a cutout design in the center of the top crust and then brush the top with cream.
Bake about 40 minutes or until the apples are tender.
Meanwhile make a thin frosting as follows:
Take ½ egg white and beat slightly with a fork.
Gradually beat in enough sifted confectioners sugar, (about ¾ cup) to make a medium thick icing.
Add 1 ½ Tbsp Bourbon.
When the pie is removed from the oven, brush the icing over the entire top crust. Cool
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