One upon a time the new Hungarian immigrant landed a part time job and even got paid for it, sometimes the paid part didn't materialize, but this time it did. He ventured into a humble eatery in Saskatoon city and ordered himself the cheapest item on the menu, "apple pie with ice cream". He didn't know what apple pie was, but he already knew about "ice cream". He figured it had to be something sweet with ice cream in it, because the new immigrant had a fearfully sweet tooth that for the most part remained unsatisfied. If you never been an immigrant you couldn't know how taste deprived a new immigrant can be in a strange land. Well maybe your parents or grandparents or great grandparents knew it at one time. The new immigrant was elated! He ate that apple pie with ice cream and he knew he found gold. The day went on, it was his day off after all, and just couldn't get it out of his mind all the sweet deliciousness he had earlier. A few hours passed before he went back to the eatery... embarrassed to order the same thing... you guessed it, he ordered "ice cream with apple pie".
APPLE PIE
Pie Pastry for double crust
Pie Filling:
3 Tbsp sugar
1 tsp Fruit Fresh
3 Tbsp flour
1/2 tsp cinnamon
1/4 tsp nutmeg
6 tart apples, peeled and thinly sliced
1/8 cup butter
• Roll out the bottom crust 1/8" thick
• Lay crust in the bottom of the pie pan.
• Press crust gently into pan, leave excess hang over edge.
• In a large bowl combine sugar, Fruit Fresh, flour, salt, cinnamon and nutmeg.
• Add the sliced apples and mix to coat.
• Fill the pie pan with the apples and dot with bits of butter.
• Roll out the top layer.
• Cover the filling with the top layer.
• To seal the edge pinch and crimp all around.
• Cut several steam slits into the top.
• Bake for 35 minutes at 425F until pastry is golden and the filling bubbles through vents.
• Let stand for 30 minutes to allow juices to settle, then slice.
Pie Pastry for double crust
Pie Filling:
3 Tbsp sugar
1 tsp Fruit Fresh
3 Tbsp flour
1/2 tsp cinnamon
1/4 tsp nutmeg
6 tart apples, peeled and thinly sliced
1/8 cup butter
• Roll out the bottom crust 1/8" thick
• Lay crust in the bottom of the pie pan.
• Press crust gently into pan, leave excess hang over edge.
• In a large bowl combine sugar, Fruit Fresh, flour, salt, cinnamon and nutmeg.
• Add the sliced apples and mix to coat.
• Fill the pie pan with the apples and dot with bits of butter.
• Roll out the top layer.
• Cover the filling with the top layer.
• To seal the edge pinch and crimp all around.
• Cut several steam slits into the top.
• Bake for 35 minutes at 425F until pastry is golden and the filling bubbles through vents.
• Let stand for 30 minutes to allow juices to settle, then slice.
