-=> On 09-18-96  12:31, Alex Marcinkowski <=-
 -=> spoke to All about Dutch Apple Tart <=-
 AM> other than being divine, it was in a deaper dish than a pie dish and
 AM> the crust was much better.  Hope someone out there can help.
  Hi Alex
  Maybe the crust was made from a puff pastry?  Or maybe a French style
  apple crust (see second recipe)
MMMMM----- Recipe via Meal-Master (tm) v8.04
 
      Title: Raspberry and Apple Pie
 Categories: Pie, Fruit, New idea, Pastry, Dessert
      Yield: 4 servings
 
      1    Sheet frozen ready rolled
           - puff pastry
    500 g  Granny smith apples
    500 g  Blackberries, fresh or
           - frozen
      3 tb Plain flour
    1/2 ts Cinnamon
      3 tb Sugar
      1 tb Castor sugar
 
  ======================================================================
  There are many wonderful dessert dishes that can make any meal
  seem special.  The sweet and tart flavors of apple and blackberry
  make a wonderful filling for a fruit pie.  Unlike previous times, you
  can now buy free-flowing frozen blackberries that are delicious.
  ======================================================================
  Peel, core and slice the apples.  Carefully mix with the blackberries,
  flour, cinnamon and sugar.  Fill the mixture into a deep pie dish.
  
  Cut of a 1cm strip of pastry and press around the wetted rim of the
  pie dish.
  
  Brush with a little water.  Lift the remaining pastry and lay over the
  pie dish.  Press down on pastry edge and trim off excess pastry.
  
   Seal pastry by pressing around the edge with the back of a knife and
  then press around with the thumb making a decorate edge.
  
   Brush with water and sprinkle with castor sugar.  Make a few slashes
  on top.  Bake in a preheated 200øC oven for 40 mins until apples are
  tender and pastry puffed and golden.  Serve piping hot with heavy
  cream.
  
   Lattice finish alternative: Instead of a complete pastry crust, a
  lattice crust can be made.  Simply cut pastry sheet into strips and
  lay in a criss-cross fashion over the fruit, pressing the edges down
  well on the wetted pie dish edge.  A pastry rim can be used, if
  liked, using a strip of pastry around the edge.
  
  FROM:  New Idea Magazine.
  From: Sue Rykmans                     Date: 05-27-94
 
MMMMM
-Begin Recipe Export- QBook version 1.00.14
Title: French Deep-Dish Apple Pie
Keywords: Mom's, Pies
Pastry              Filling
2 1/2 cups sifted   6 large greening
 all-purpose flour   apples
1/2 teaspoon salt   1 cup sugar
3/4 cup butter or   1/2 teaspoon nutmeg
 margarine          1/2 teaspoon
2 egg yolks          cinnamon
7 tablespoons       1/4 teaspoon salt
 apple cider        2 tablespoons flour
1 tablespoon lemon  3/4 cup raisins
 juice, fresh,
 frozen, or canned
To make pastry, sift flour and salt into a bowl. With a pastry blender or
two knives, work in butter or margarine until mixture is mealy. Mix slightly
beaten egg yolks with cider and lemon juice. Dribble over flour-fat mixture;
stir lightly until pastry holds together. Divide in half, and line a deep,
9-inch pie dish. Save remaining pastry for top crust. Chill both while you
make filling.
Start oven at 350F, or moderate. Pare, core, and slice apples thinly. Mix
sugar, nutmeg, cinnamon, salt, and 1 tablespoon flour. Toss raisins in
remaining flour. Now spoon about 1/3 of apple slices into pie shell;
sprinkle with part of sugar mixture and some of raisins. Continue to layer
filling in same order until all ingredients are used. Cover with top crust,
slashed in several places; seal edges securely; crimp. Bake 60 to 80
minutes, or until crust is golden. Cool.
Last step: Mix 1 1/2 cups confectioners' sugar with 2 tablespoons water.
Spread over top crust, just as if frosting a cake,
Original Poster Not Shown on File
-End Recipe Export- Courtesy of Dale & Gail Shipp, Columbia Md.
... Shipwrecked on Hesperus in Maryland. 16:26:44 19 Sep 96
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