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Recipe re-run

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French Apple Pie

By Becca Owsley

This is Mary Ellen Mink’s recipe for French Apple Pie. The recipe ran in last week’s edition of Wednesday Magazine with an ingredient left out. This is the recipe in its entirety. The News-Enterprise apologizes for any inconvenience this might have caused.

French Apple Pie ½ cup granulated sugar ¼ cup cornstarch ½ teaspoon ground nutmeg ¼ teaspoon ground cinnamon 1/8 teaspoon salt 6 cups cored, pealed and thinly sliced tart baking apples (Mink suggests granny smith) 1 pie crust Topping: 1 cup flour ½ cup brown sugar, firmly packed ½ cup butter or margarine Preheat oven to 350 degrees. Mix sugar, cornstarch, nutmeg, cinnamon and salt into bowl. Stir in sliced apples. Spoon apple slices into pie plate. To prepare crumb topping mix together flour and brown sugar. Blend in butter or margarine until crumbly. Sprinkle crumb topping over pie. Bake pie sitting on a sheet pan for one hour 30 minutes.