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Posted by on Dec 14, 2014 in | 0 comments

Photographer NOTES!!! more the better!

Photographer NOTES!!! more the better!

Virginia Green Apple Pie
1 pie pastry (enough for a two-crust pie)
6 medium-sized tart green apples, pared, cored and sliced
1 cup sugar
1 tablespoon cornstarch
1 teaspoon ground cinnamon
½ teaspoon ground netmeg
¼ teaspoon salt
1 teaspoon lemon juice
1 stick butter, cut into 8 pieces
Hot Rum Sauce:
½ cup sugar
1 tablespoon cornstarch
¼ teaspoon salt
2 cups milk, scalded*
1 egg, slightly beaten
1 teaspoon vanilla extract
rum (or rum extract), to taste

*To scald milk, heat in a saucepan just to the point of boiling, then remove from heat. It should have small bubbles before removing from heat.

Preheat oven to 425 degrees. Line a 9-inch pie pan with half the pastry. Roll out remainder for top crust; set aside. Arrange sliced apples in pie pan.
In a large bowl, combine sugar, cornstarch, cinnamon, nutmeg and salt. Sprinkle over apples. Drizzle with lemon juice, and dot generously with butter pieces. Wet the rim of the pie crust with a little water. Cover with top crust, and seal by fluting or crimping top and bottom crusts together. Cut gashes in upper crust for escape of steam.
Bake for 15 minutes, then reduce heat to 375 degrees and bake for an additional 45 minutes.
While pie is baking, prepare hot rum sauce. In a small saucepan over medium heat, mix together sugar, cornstarch and salt. Stir in scalded milk and bring to a rapid boil; reduce heat. Cook, stirring constantly, until thickened and clear, about 3 minutes. To prevent the egg from curdling, stir in a small amount of the sauce into beaten egg, then immediately return to stirring the sauce in the pan, slowly adding the rest of the egg. Continue to stir over low heat for 3 minutes. Add vanilla extract and rum, to taste.
Before serving, spoon a little hot rum sauce over the pie slices.
Makes 2 cups sauce.

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