12 red Rome Apples peeled/cored, placed in lemon water
Mix Together:
1 cup brown sugar 1/2 tsp nutmeg
1 cup white sugar 1 1/2 - 2 tsp cinnamon
3/4 cup raisins 3/4 cup peacan pieces
Drain and pat dry apples, then fill center of apple with abouve mixture.
Keep extra mixture for caramel sauce.
Place apple in a 4 x 4 puff pastry square or piecrust and brush corners of pastry
with egg eash. Now fold each corner up to center of apple, pinch seams, and
brush top with egg wash. Place on wax paper on sheet pan and bake. Bake at
350. Bake until crust is golden brown and Apple is tender. Do not over bake or
apple will become mushy.
Remove from pan while hot to prevent sticking, serve with warm caramel sauce
or ice cream.
Caramel Sauce
Melt together:
1 cup heavy cream
1 cup butter
1 cup brown sugar
Then add leftover filling mixture. If you have no filling leftover, use the filling
recipe and add butter, and heavy cream.
Pie Crust Recipe
Mix together:
3 cup flour
1 cup lard
1 tsp salt
Add:
1 egg
1 Tblsp vinegar
5 Tblsp water
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