Red Lion Inn Apple Pie Recipes

RED LION INN APPLE PIE

Steps:

• Grease 10-inch pie plate. Roll puff pastry dough 1/8 inch thick and fit into plate, cutting off excess with knife. Arrange apples over pastry.
• Place rack in middle of oven and preheat to 400*F.
• Combine water and sugar in small saucepan and bring to a boil over medium heat, stirring until sugar dissolves, then boil 10 minutes without stirring.
• Add dissolved cornstarch and stir constantly until thickened. Set aside for 15 minutes then stir in lemon juice and vanilla.
• Pour over apples.
• Thoroughly combine crumbs, butter, raisins and almonds. Mix in remaining ingredients and sprinkle evenly over apples.
• Bake 15 minutes; cover with foil and bake 30 minutes longer. Serve warm.

RED INN APPLE PIE

Steps:

• Butter a 10-inch pie plate. Sprinkle the sliced apples with cinnamon and nutmeg, and mix together. Place the apples in the pie plate. For Custard: Beat together the ingredients for the Custard, and pour it over the apples. For Crumble: Mix together the ingredients for the Crumble, and cut in the butter. Sprinkle this over the apples, and press down lightly. Bake in a preheated oven at 325° for 1 hour. Serve with whipped cream. Refrigerate pies containing eggs (pumpkin, custard, cream pies); however, they don't freeze well. Fruit pies can be kept at room temperature or stored in frig, loosely covered, for two days. You can freeze a baked fruit pie up to four months. Freeze uncovered till frozen, then wrap tightly and return to freezer. To serve a double-crusted fruit pie, unwrap and thaw at room temperature one hour; heat pie at 375° on the lowest oven rack 35-40 minutes.