Update my dinner status, I'm making this tonight.
Servings: 8 Servings
Total Time (median): 0 : 00 Active Time: 0 : 00
US/Metric: [convert to metric]
Ingredients
Preparation
1. Prepare pie crust folliwng steps 1 and 2 of Classic Pie Crust (or get Pillsbury refrigerated pie crust). Roll out and place in pie plate following steps 3 and 4 of CPC. Cover with plastic wrap and refrigerate 30 minutes to allow dough to relax. Sprinkle crust with flour. 2. Preheat oven to 450 degrees F. 3. Peel and core and thinly slice apples. 4. Combine sugar, cinnamon and nutmeg in small bowl. Layer apple slices alternately with sugare mixture in pie crust. 5. Drop marmalade by teaspoonfuls on top of apples. 6. Cut butter into 10 pieces. Place butter pieces on top of apples in pie crust. 7. Roll out top crust and place over filling. 8. Trim edge leaving 1/2-inch overhang. Fold overhang under so crust is even with edge of pie plate. 9. To flute, place index finger on inside edge of rim, pointing toward outside of pie. Pinch crust into V shape between index finger and thumb of other hand. Repeat along entire edge. 10. Cut out design in top crust with paring knife. Re-roll dough scraps and cut out stem and leaf shapes. Brush top crust with milk. Place shapes on pie. 11. Bake 15 minutes. REDUCE OVEN TEMPERATURE TO 375F. Continue baking 30 to 35 minutes or until golden brown. Cool completely on wire rack. Recipe by: Cooking Class Magazine: Desserts Posted to recipelu-digest Volume 01 Number 466 by "catspaw@inetnow.net" on Jan 6, 1998
