DEEP-DISH APPLE PIE
8 cups peeled, sliced apples 1 teaspoon cinnamon
2 tablespoons flour 1 tablespoon lemon juice
l/t cup sugar 2 tablespoons butter
1/2 cup sweet sherry Pastry for 1-crust pie
Toss the apples with the flour, and combine in a saucepan with the sugar, sherry, cinnamon, and lemon juice. Bring to a boil, and cook over medium heat 10 minutes. Drain almost all the liquid. Taste apples for sweetness, and add a little more sugar if necessary. Cool 10 minutes.
Spread the apples in a deep 9-inch pie plate. Dot with the butter. Roll out the pastry and cover the pie plate with it. Make a slit in the top. Bake in a preheated 400° oven 25 minutes, or until the pastry is golden brown. Serve warm or at room temperature.
Serve with a sweet German white wine, a sweet white Bordeaux, or with champagne.
FRAISES AUX CHAMPAGNE STRAWBERRIES IN CHAMPAGNE
4 cups strawberries, washed 1 cup champagne
and hulled 2 cups whipped cream
2/4 cup sugar 1/2 cup slivered blanched
4 tablespoons kirsch (clear toasted almonds cherry brandy)
Place the strawberries in a bowl. Sprinkle with the sugar. Toss lightly but thoroughly. Add 2 tablespoons of the kirsch, and the champagne. Chill for 2 hours.
Add the remaining kirsch to the whipped cream. Mix the strawberries in the bowl lightly, and divide among individual serving dishes. Cover with the whipped cream, and sprinkle the almonds on top.
Serve with champagne, a sweet Bordeaux, or a sweet German white wine.
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