Ingredients
Pastry:
1 1/4 cups flour
1/2 teaspoon salt
1 teaspoon baking powder
1/4 cup sugar
1/2 teaspoon cinnamon
1/4 pound butter
2 egg yolks
2 tablespoons Marsala or sweet sherry
Filling
5 cups sliced apples
2 tablespoons cognac
3/4 cup sugar
2 tablespoons flour
1/2 cup ground almonds
1/2 teaspoon cinnamon
1/4 teaspoon mace
Directions
For Pastry
Sift the flour, salt, baking powder, sugar, and cinnamon into a bowl.
Cut in the butter with a pastry blender or 2 knives.
Beat the egg yolks and wine; stir into the flour mixture with a fork until all the particles hold together.
Roll out on a lightly floured surface to fit an 11-inch pie plate.
Fit the dough into the greased pie plate.
Chill while preparing the filling.
For Filling:
Toss the apples with the cognac; arrange in the lined pie plate.
Mix together the sugar, flour, nuts, cinnamon, and mace; sprinkle over the apples.
Bake in a preheated 375 degree F oven for 45 minutes, or until apples are tender.
Serve warm or cold, cut into wedges.
Serves 8-10.
Notes
The recipe in this entry was taken from "The Southern Italian Cookbook" by Colette Black and illustrated by Janice Cowen. The book was published by Crowell-Collier Press in 1963.... Photo: Mary Melfi. |
