Description
This is a very old recipe taken from my aunt's recipes. It is dated 1954.
Ingredients
- All-purpose Flour
- Salt
- Blanched Almond
- Shortening
- Egg
- Water
- Sugar
- Pineapple Juice
- Red Cinnamon Candies
- Apples
- Cinnamon
Instructions
- Sift flour with salt into mixing bowl
- Add almonds
- Cut in shortening
- Blend egg and water
- Sprinkle over flour mixture while stirring with fork until dough is just moist enough to hold together
- Divide in half
- Form into balls
- Flatten to about 1 / 2-in
- Thickness
- Smooth edges
- Roll out one portion on floured surface to a circle 1-1 / 2 larger than inverted 9-inch pie pan
- Fit loosely into pan
- Cinna-apple filling: combine sugar, pineapple juice and cinnamon candies
- Bring to a boil, for 5 minutes
- Prepare apples
- Coat with flour
- Add sugar syrup
- Cook over medium heat, stirring constantly, until thickened
- Pour into pastry-lined pan
- Roll out remaining dough
- Cut into strips 3 / 4 inches wide and crisscross over filling to form lattice over top
- Trim and seal ends
- Fold bottom crust over to cover
- Flute
- Brush strips with reserved egg white, slightly beaten
- Sprinkle with mixture of sugar and cinnamon
- Bake in hot oven 425 degrees 10 minutes, then at 350 degrees for 25 to 30 minutes until crust is golden brown
- Makes 1 9-inch pie