Food recipes
Irish Apple Pie
Irish Apple Pie Ingredients: potatoes, raw, skin butter, without salt spices, cinnamon, ground spices, ginger, ground sugars, brown wheat flour, white, all-purpose, unenriched apples, raw, with skin sugars, brown butt...
Irish Apple Pie
Ingredients:
potatoes, raw, skin
butter, without salt
spices, cinnamon, ground
spices, ginger, ground
sugars, brown
wheat flour, white, all-purpose, unenriched
apples, raw, with skin
sugars, brown
butter, without salt
sugars, granulated
Directions:
Preheat oven to 375 F.
Combine potato, butter, cinnamon, ginger and brown sugar.
Mix well.
Blend in flour.
Reserve 3/4 cup for top of the pie.
On a sheet of waxed paper or better still parchment paper, pat the remaining dough into a circle slightly larger than a 9-inch pie plate.
Place a well-greased pie plate over dough.
Lift and invert the dough into the pan.
Remove waxed paper.
Arrange apple slices of potato mixture.
Sprinkle with 2 Tbsp.
brown sugar.
Pat remaining 3/4 cup of potato mixture onto a 9-inch circle of waxed paper.
Invert over filled pie.
Peel off paper, crimp and seal edges of dough around pie.
Cut a vent in the centre of the pie.
Bake 45 to 50 minutes.
Brush top with 1 tsp.
melted butter and sprinkle with granulated sugar a few minutes before removing from oven.
Serve hot with whipped cream.
Serves 6.
One Potato Two Potato.
Ingredients:
potatoes, raw, skin
butter, without salt
spices, cinnamon, ground
spices, ginger, ground
sugars, brown
wheat flour, white, all-purpose, unenriched
apples, raw, with skin
sugars, brown
butter, without salt
sugars, granulated
Directions:
Preheat oven to 375 F.
Combine potato, butter, cinnamon, ginger and brown sugar.
Mix well.
Blend in flour.
Reserve 3/4 cup for top of the pie.
On a sheet of waxed paper or better still parchment paper, pat the remaining dough into a circle slightly larger than a 9-inch pie plate.
Place a well-greased pie plate over dough.
Lift and invert the dough into the pan.
Remove waxed paper.
Arrange apple slices of potato mixture.
Sprinkle with 2 Tbsp.
brown sugar.
Pat remaining 3/4 cup of potato mixture onto a 9-inch circle of waxed paper.
Invert over filled pie.
Peel off paper, crimp and seal edges of dough around pie.
Cut a vent in the centre of the pie.
Bake 45 to 50 minutes.
Brush top with 1 tsp.
melted butter and sprinkle with granulated sugar a few minutes before removing from oven.
Serve hot with whipped cream.
Serves 6.
One Potato Two Potato.