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Established 1980
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*~ Apple Pie ~*

Pour whipping cream into this delectable apple pie
the cream thickens and settles around juicy apples

Crust ~*

2 cups all~purpose flour
1 teaspoon sugar
1/4 teaspoon salt
1/4 teaspoon cinnamon
1/4 teaspoon nutmeg
1/3 cup butter or margarine
1/3 cup shortening
4 to 5 tablespoons cold water

Filling ~*

1/2 cup sugar
1/4 cup firmly packed brown sugar
1/4 cup all~purpose flour
1/2 teaspoon cinnamon
1/2 teaspoon nutmeg
6 cups peeled, cored, sliced 1/4" tart cooking apples
1 tablespoon butter or margarine
1 teaspoon sugar
1/2 cup whipping cream


heat oven to 400 degrees Farenheit
in a large bowl stir together 2 cups flour, 1 teaspoon
sugar, salt, 1/4 teaspoon cinnamon and 1/4
teaspoon nutmeg
cut in 1/3 cup butter and shortening until crumbly
with fork mix in water until flour is moistened
divide dough in half
shape into 2 balls and flatten
wrap 1 ball in plastic wrap and refrigerate
on lightly floured surface roll out other ball into 12"
place in 9" pie pan
trim patstry to 1/2" from rim of pan
set aside
in a large bowl combine all filling indredients except
apples, 1 tablespoon butter, 1 teaspoon sugar and
whipping cream
add apples
toss lightly to coat
spoon into prepared crust
roll remaining pastry ball into 12" circle
cut 8 large slits in top crust
place over pie
crimp or flute crust
brush with melted 1 tablespoon butter
sprinkle with 1 teaspoon sugar
cover edge of crust with 2" strip of aluminum foil
bake for 35 minutes
remove aluminum foil
continue baking for 10 to 20 minutes or until crust is
lightly browned and juice begins to bubble through
slits in crust
remove from oven
run knife through slits to open
pour whipping cream evenly through all slits
return to oven for 5 minutes to warm whipping cream
cool pie 30 minutes
serve warm
"" if desired, omit whipping cream for a traditional
apple pie ""
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