Number Of Ingredients 20
Steps:
- Combine flour and salt cut in butter pieces and shortening with a pastry blender until mixture is crumbly. Sprinkle chilled cider, 1 tablespoon at a time, evenly over surface stir with a fork until dry ingredients are moistened. Shape into 2 (½ inch thick) squares cover and chill.Core each apple, leaving ½ inch intact on bottom. Peel top 2/3 of each apple set apples aside.Combine brown sugar, currants, and walnuts stir in softened butter, blending well. Spoon evenly into each apple.Roll pastry squares to 1/8 inch thickness on a floured surface cut each square into 4 (7 inch squares).Press 1 pastry square around each apple remove any excess pastry from bottom so apple will set level. Re-roll pastry scraps and cut into leaf shapes.Combine egg and water, beating lightly with a fork. Brush egg mixture over apples attach leaf shapes.Place a cinnamon stick in top of each apple to resemble a stem. Place apples in a lightly greased 15 x 10 inch jellyroll pan.Bake at 375° for 40 minutes. Pour MAPLE-CIDER SAUCE over apples bake an additional 15 minutes or until apples are tender. Place apples on a serving plate spoon sauce around apples.MAPLE-CIDER SAUCE: Combine cider and cornstarch in a small saucepan, stirring until smooth add remaining ingredients. Bring to a boil over medium-high heat. Boil 1 minute. Makes 2 cups.
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