lumicero/recipes-ing2inst huggingface dataset:
Title: Macallan Whiskey Chocolate Pudding
Ingredients:
- 1/2 extra finely granulated sugar
- 4 margarine
- 1/2 cocoa powder
- 1 1/2 flour
- 2 eggs
- 25 skim milk
- 2 raspberries
- 1/2 dark chocolate
- 4 golden syrup
- 3/4
- 25
- 1
Instructions:
1. Blend sugar and margarine until light and fluffy.
2. Sieve cocoa powder or chocolate into flour.
3. Whisk eggs together, then add to sugar/margarine mix, adding a little flour mix to thicken. Add whiskey and more flour mix until both flour and whiskey have been used. Add skimmed milk, to soften. Grease 4 individual pudding moulds with margarine and dust with caster sugar.
4. Place a spoonful of the mix into each mould, cover with tin foil and secure tightly. Place in a pot of warm water which reaches halfway up the moulds. Bring to the boil then simmer for 40 minutes.
5. For the sauce : melt chocolate in a bowl over boiling water, add cream, whiskey and syrup.
6. Remove puddings and place on plates. Then pour over the chocolate sauce, adding a few soft berries before serving.
Title: Pineapple Biscotti 2008
Ingredients:
- 1 1/4 hot water
- 2 all-purpose flour
- 2 baking powder
- 1 1/4 cinnamon
- 3/4 nutmeg
- 1/8 salt
- 1/2 granulated sugar
- 3/4 eggs
- 2 canola oil
- 1/2 orange zest
- 2 vanilla extract
- 1 walnuts
- 1
Instructions:
1. Chop pineapple and place in a bowl, cover with the hot water, to plump fruit, cover with saran and set aside for about 15 minutes.
2. In another large bowl sift measured dry ingredients, flour, spices, salt, and powder and stir to blend well.
3. In a large bowl, cream the sugar with the eggs until light and fluffy, add in the oil, zest, and vanilla.
4. Drain the pineapple well, ( throw away the water it is not needed) and add drained pineapple to the egg sugar mixture.
5. Now add the dry ingredients and mix well.
6. Cover with saran and let chill about one hour.
7. Preheat the oven to 325 degrees.
8. Knead the chilled dough until smooth, shape into a 12 " x 4" log on a greased cookie sheet.
9. Flatten down slightly to shape, sprinkle with decorating or pearl sugar, and press to adhere if desired.
10. Bake until edges are browned about 25 minutes.
11. Remove to a wire rack and lower oven temperature to 275 degrees.
12. After letting the log cool about 15 minutes, with a serrated bladed knife slice into 3/4 inch bars diagonally.
13. Place cut side down onto greased baking sheet or parchment and bake another 20 minutes, turning once.
14. Remove and cool completely before storing air tight.
Title: Tahini Cake
Ingredients:
- 1 butter
- 1 tahini
- 1 sugar
- 2 all-purpose flour
- 3/4 salt
- 1 baking powder
- 2 1/4 baking soda
- 1/8 ground allspice
- 3 walnuts
- 1/2 golden raisin
- 1/2
Instructions:
1. Heat oven to 350 degrees. Grease an 9-by-13 inch cake pan with melted butter and chill in the refrigerator until required.
2. Beat tahini, sugar and orange zest 10 minutes, then gradually beat in the orange juice and orange-blossom water.
3. Sift together the flour, salt, baking powder, soda and allspice. Sift again and fold into the tahini mixture. Stir in the walnuts and raisins.
4. Dust the chilled cake pan with flour and turn batter into the pan. Spread evenly and knock base of pan on a counter to settle.
5. Bake about 45 minutes, until a toothpick comes out clean. Invert cake pan onto a cooling rack and leave for 2 to 3 minutes before lifting pan from cake. Cool and cut into squares.
Title: Pumpkin Cake
Ingredients:
- 2 flour
- 2 sugar
- 2 pumpkin pie spice
- 2 baking powder
- 1 baking soda
- 1/2 salt
- 4 eggs
- 16 canned pumpkin
- 3/4 pecans
- 2 raisins
- 1 powdered sugar
- 1
Instructions:
1. Combine first 6 dry ingredients, set aside.
2. In lg bowl, beat eggs.
3. Add pumpkin and oil; stir in cereal until just moist.
4. Add dry ingredient mix; stir just until well combined.
5. Fold in nuts and raisins.
6. Pour into a greased 10in tube pan.
7. Bake at 350* for 60-65 minutes, until cake tests done.
8. Cool in pan 10 minutes, remove and place on wire rack to cool.
9. Dust with powdered sugar.
Title: Biscuit and Cream Dessert
Ingredients:
- 300 heavy cream
- 1 orange, juice and rind of
- 1/4 black coffee
- 250
Instructions:
1. Place thickened cream in small bowl and orange rind and beat until softly whipped.
2. Combine orange juice and coffee in another bowl. Dip biscuits one at a time in the mixture.
3. Using only half the cream place a spoonful on each biscuit and lay the biscuits side by side on a plate to form a log.
4. Spread remaining cream over the log, cover loosely with plastic wrap and refrigerate overnight preferably.
5. To serve slice the log on the diagonal with a serrated knife.
6. Serve with grated chocolate over the top and berries alongside.
Title: Gluten Free Chocolate Chip Biscotti
Ingredients:
- 1/8 honey
- 1/8 walnut oil
- 1 egg
- 1 water
- 1 quick oats
- 1/2 coconut
- 1 1/4
- 1/2
Instructions:
1. Mix honey, oil, egg, extract and water.
2. Stir in remaining 4 ingredients.
3. Mix well, form into a ball and then a "log" (about 1 foot long) on a parchment paper lined baking sheet that has been sprayed lightly with cooking spray.
4. Bake @350 degrees for 20 minutes.
5. Remove from oven and let sit for 10 minutes.
6. Lower oven to 300 degrees.
7. Slice log into cookie slices and return to oven for 30 minutes.
8. Cool on wire rack and store in refrigerator.
Title: German Apple Cookie Crust Cake
Ingredients:
- 1 granulated sugar
- 1 egg
- 2 butter
- 3 margarine
- 4 -5 all-purpose flour
- 1/2 baking apples
- 1 sour cream
- 1/2 heavy cream
- 1/2 granulated sugar
- 2 eggs
- 1 lemon
- 1 cornstarch
- 1/4 vanilla extract
- 1/2
Instructions:
1. Butter Cookie Crust: In a large bowl, combine the sugar, egg, butter& flour.
2. Using your fingertips, work the mixture together until the mixture resembles crumbs (as if for pastry).
3. Cover the dough& refrigerate for at least 1 hour, or until slightly firm.
4. Preheat oven to 375, lightly butter a 9" springform pan and dustly lightly with flour, tapping out any excess.
5. Press about half of the dough into the pan, covering the bottom and reaching about halfway up the sides.
6. Save the remaining dough for another use.
7. Peel and core the apples, and cut them in half lengthwise; then, with the point of a small knife, cut out small v-shaped strips (the cuts should be wider on the exposed skin-side of the apple and come to a v shape when you cut into the fruit, approximately 3/4 to an inch deep).
8. Sprinkle the bottom of the cookie crust with the breadcrumbs (see note at bottom of recipe) to form a thin, even layer.
9. Arrange the apples, rounded sides up, on top of the breadcrumbs.
10. Using leftover apples, cut them to fill in any empty space with pieces as large as possible, as you don't want any gaps.
11. In a large bowl, whisk together the sour cream, heavy cream, sugar, eggs, lemon juice, cornstarch& vanilla until well-blended.
12. Pour this mixture over the apples and bake for 60-90 minutes, or until the apples are tender and the filling is set.
13. Remove the pan from the oven& set on a wire rack to cool (do not remove from the pan at this point).
14. In a small saucepan, heat and stir the apricot preserves over medium heat until warm.
15. When the cake has cooled slightly, brush the preserves carefully over the top to form a glaze.
16. Remove the cake from the pan after the cake has cooled completely.
17. Note: I add a little sugar& cinnamon to the breadcrumbs to make them a bit sweeter and more flavorful, since it is not too sweet a cake to begin with (I use about a tbs. of sugar and about 1/2 tsp. cinnamon, but you can omit this completely, or use amounts to your own taste).
Title: Yummy Low Fat Chocolate Chip Pound Cake
Ingredients:
- 1 instant chocolate pudding mix
- 1 applesauce
- 1/2 water
- 1/2 Egg Beaters egg substitute
- 4 chocolate chips
- 1 confectioners' sugar
Instructions:
1. Mix all ingredients except the eggs, chocolate and confectioners sugar.
2. Add eggs one at a time.
3. Beat well with a mixer.
4. Fold in the chocolate chips.
5. Spray Pam on a Bundt pan and pour in the mixture.
6. Bake for one hour at 350 degrees F.
7. Cool for about twenty minutes and unmold.
8. Sift confectioners sugar over the top.
9. (sugar optional) Do not refrigerate.
Title: Coconut-Rum Balls
Ingredients:
- 4 flaked coconut
- 1 1/3 walnuts
- 1 sweetened condensed milk
- 1 rum
- 1/2 powdered sugar
Instructions:
1. Combine crumbs, coconut and nuts in a bowl.
2. Stir in condensed milk and rum and mix well.
3. Shape into 1-inch balls and roll in powdered sugar.
4. Cover tightly and store in refrigerator at least 24 hours, or up to several weeks.
5. Roll in powdered sugar again just before serving.
Title: Custard Tarts
Ingredients:
- 1 puff pastry
- 1 custard
- 2 vanilla
- 2 eggs
- 3/4 icing sugar
Instructions:
1. Preheat oven to 375F degrees.
2. Roll pastry out to 12x16 inches.
3. Using a plain pastry cutter, cut out 12 4in circles and use to line a muffin tin.
4. In a jug, beat together the custard, vanilla and eggs, and then pour the mixture into the pastry cases.
5. Bake for 35- 40 minutes, then allow to cool completely in the tin.
6. Preheat the grill to high.
7. Dust tarts with the icing sugar and pop under the griller for 5 minutes, until the sugar is caramelized and lightly charred.
Title: The World's Best Banana Pudding
Ingredients:
- 10 bananas
- 1 sweetened condensed milk
- 12 Cool Whip
- 12 instant vanilla pudding
- 1
Instructions:
1. Mix pudding according to package directions.
2. let stand while you slice the bananas. I use an egg slicer to get nice even slices, not to mention it goes so much faster.
3. add sweet condensed milk to pudding mixture and mix very well.
4. add cool whip and mix well.
5. Layer wafers, sliced bananas then pudding in a punch bowl. I usually get 3-4 layers but it depends on how thick you make them, its totally up to you.
6. Let stand overnight or at least 4-6 hours so it really gets that banana flavor.
7. You can use more or less wafers depending on your taste and i always add the top layer just before serving so that they are still crisp. You can get creative with the wafers and really make a nice presentation.
Title: Easy-Peasy Pie Crust
Ingredients:
- 1 1/2 all-purpose flour
- 2 sugar
- 1/2 salt
- 1/2 soymilk
- 2
Instructions:
1. Mix oil and milk, pouring over dry ingredients.
2. Mix together.
3. Press into pie pan, baking in a pre-heated 325 degree oven for about 25 minutes. or golden brown.
Title: Easiest Ever Cookies
Ingredients:
- 5 granola bars
- 12 chocolate chips
Instructions:
1. Lay out the granola bars on a cookie tray. Microwave them for three to four minutes. NOTE: Make sure they don't burn! They should be slightly flatter than before, but no darker, and when you pick them up they should be quite hot and very malleable.
2. As soon as the microwave beeps, QUICKLY pick up the granola bars (I use kitchen paper towels so as not to burn myself!) and transfer them into a bowl.
3. Take pieces of "dough" from the bowl and put them on a tray (or just a large plate), then shape them into small, round cookies. NOTE: they'll stick to paper so don't make that mistake!
4. Press a chocolate chip into the top of each one.
5. Leave them to cool - about 5 minutes.
6. Enjoy your homemade granola cookies!
Title: Refrigerator French Pastry Dessert (No Bake)
Ingredients:
- 30 -32 graham crackers
- 1 vanilla instant pudding mix
- 2 1/2 half-and-half cream
- 4 confectioners' sugar
- 1/2 vanilla
- 2 1/2 confectioners' sugar
- 5 -8 half-and-half cream
- 1 butter
- 1
Instructions:
1. Prepare an 11 x 7-inch baking dish, you can even prepare this in a large glass trifle bowl.
2. Arrange a layer of crackers on the bottom of the dish (you might have to break some to fit).
3. Prepare pudding as directed on the box (using half and half cream in place of milk) chill in the fridge for 15 minutes, then spread over the crackers in the dish.
4. Whip the 2-1/2 cups of whipping cream with the confectioners sugar and vanilla (add more confectioners sugar than 4 tablespoons for a sweeter taste if desired).
5. Spread the whipped cream over the pudding in the pan.
6. Arrange remaining crackers on top of the whipped cream.
7. For the topping: in a bowl, mix the 2-1/2 cups confectioners sugar with the whipping cream or half and half (start with 5 tablespoons adding more to make a smooth spreadable glaze.
8. Spread thinly over crackers.
9. Melt the chocolate with butter in the microwave until melted; stir with a small spoon until smooth.
10. Drizzle the melted chocolate on top of the glaze and run a knife through to create swirls or designs.
11. Refrigerate for a minimum of 12 hours (can be prepared early in the morning, and served in the evening, but better if refrigerated overnight).
Title: Pecan Pie Crust Low Carb
Ingredients:
- 1 1/2 whole pecans
- 1/2 cinnamon
- 1/4 kosher salt
- 1 butter
- 1
Instructions:
1. Preheat oven to 350 degrees.
2. In a food processor, process pecans on high until they are a fine meal. Add the Truvia, cinnamon & salt. Pulse a few times.
3. While food processor is running on low, add the melted butter & egg white until dough is completely blended & clumped together.
4. Lightly spray pie pan with Pam. Add the dough & cover with a piece of plastic wrap. Using your fingers or the bottom of a glass, gently press to cover the bottom & sides of the pie pan. Remove the plastic wrap.
5. Bake the crust for 10 minutes. It will puff a bit in the middle but will flatten again as it cools. If you use this crust for a baked pie, when you bake it again cover the edges with foil so that it doesn't over-brown.
Title: Triple Chocolate Moose Stampede Disney
Ingredients:
- 1 sugar
- 2 water
- 2 Kahlua
- 2 heavy whipping cream
- 1 1/2 vanilla extract
- 2 powdered sugar
- 2 bittersweet chocolate
- 1/2 heavy whipping cream
- 2 1/2 brandy
- 2 vanilla extract
- 2 maraschino cherry
- 1
Instructions:
1. Prepare chocolate cake according to directions. Cut off the skin from the top of the cake and slice off the top to level at the same time if necessary. You will need to make three cuts using a slicing knife to transfer the cut layers of cake.
2. In a saucepan, combine the sugar, water and Kahlúa over medium-high heat and bring to a boil, stirring occasionally until the sugar is dissolved. Continue cooking without stirring until the mixture is the consistency of syrup, about five minutes longer. Set aside to cool to room temperature.
3. Place a large bowl of iced water near the stove. In a saucepan, combine the chocolate and heavy cream over medium heat until the chocolate begins to melt and the cream is almost simmering. Whisk or stir until the chocolate and cream are smooth. Stir in the vanilla and powdered sugar. Remove from the heat and place the pan in the bowl of ice water. Whisk until the mixture is creamy smooth and softly holds its shape. Spoon into a serving bowl and chill for two hours.
4. To assemble, brush each layer evenly with simple syrup. Next, smooth on chocolate mousse until you have assembled a three-layer cake. With the ganache, frost top of the cake, just enough to cover, and use the remaining to cover the sides of the cake.
5. Serve with whipped cream, chocolate syrup and cherry.
Title: Freddy's Chocolate Chip Cookies With Macadamia Nuts
Ingredients:
- 1 butter
- 1 white sugar
- 1/2 brown sugar
- 2 eggs
- 1 vanilla
- 2 1/4 unbleached white flour
- 1 baking soda
- 1 salt
- 12 chocolate chips
- 1
Instructions:
1. Preheat oven to 350 degrees.
2. In a large mixing bowl, cream together the butter, both sugars and vanilla until fluffy.
3. Beat in eggs.
4. Sift together the flour, soda and salt; gradually adding to creamed mixture. Mix until well blended.
5. Fold in chocolate chips and nuts.
6. Using a small, greased ice cream scoop, drop the cookie dough onto a parchment lined baking sheet.
7. Bake for about 10 minutes.
8. Remove cookies from oven, cool 1 minute then transfer to wire rack.
Title: Lemon Almond Biscotti
Ingredients:
- 1/3 margarine
- 2/3 butter
- 2 granulated sugar
- 1 fresh lemon rind
- 1/2 baking powder
- 1/8 baking soda
- 2 salt
- 2 1/2 eggs
- 1/2 all-purpose flour
Instructions:
1. Preheat oven to 375 degrees.
2. Beat margarine in bowl.
3. Add sugar, lemon rind, baking powder, baking soda, salt and eggs.
4. Beat until well blended.
5. Beat in flour to crumb texture.
6. Dough will be fairly dry.
7. Stir in almonds.
8. Kneading the dough slightly, shape into two 9-inch logs.
9. Flatten logs to 1 1/2-inch thick.
10. Place on a nonstick baking sheet and bake for 20 minutes.
11. Remove from oven and cool 1 hour.
12. Slice crosswise into 16 1/2-inch slices per roll.
13. Place cut side down on baking sheet and bake 8 minutes.
14. Flip biscotti over and bake 8 minutes more or until crisp and golden.
15. Cool.
16. Store in air-tight container for up to three days.
Title: Ww 3 Points - Caramel Pecan Bars
Ingredients:
- 3 light butter
- 1/3 dark brown sugar
- 1/2 vanilla extract
- 3/4 flour
- 24 nonfat milk
- 1 pecans
- 1/4
Instructions:
1. To make crust, preheat oven to 350*F.
2. Line 8-inch square baking pan with enough foil to extend 2-inches over the sides.
3. Spray foil with nonstick spray.
4. With electric mixer on low speed, beat butter, brown sugar, and vanilla until well mixed.
5. Add flour, beating until blended and mixture is crumbly.
6. Press crumb mixture into bottom of pan.
7. Bake until crust is lightly browned at edges, about 15 minute.
8. Meanwhile, to make topping, combine caramels and milk in microwavable bowl.
9. Microwave on high 2 min until hot, stirring once halfway through cooking time.
10. Stir again until mixture is smooth.
11. Pour topping onto hot crust and spread evenly, leaving 1/4-inch border along the edge.
12. Sprinkle with pecans.
13. Return pan to oven and bake until topping is bubbling, about 12 minute.
14. Cool completely.
15. Using foil overhang as handles, transfer to cutting board.
16. Gently peel off foil and cut into 16 bars.
17. 3 points for one bar.
Title: Walnut Praline Squares 1960
Ingredients:
- 3/4 all-purpose flour
- 1/2 rolled oats
- 1/2 icing sugar
- 1/3 salted butter
- 3/4 brown sugar
- 1 cinnamon
- 3/4
Instructions:
1. Base:.
2. Blend all ingredients until mealy, and press into a lightly greased 9 inch square pan. Bake 10 minutes at 350 degrees, remove, and allow to cool.
3. Reduce oven temperature to 325 while cooking the topping.
4. Topping:.
5. In a saucepan over medium heat melt the butter, stir in the sugar and cinnamon, combine well. Heating until the mixture comes to a boil. Remove from heat. Stir in the chopped nuts and spread over the base.
6. Bake 325 degrees for 25 minutes or until topping bubbles.
7. Don't overcook as it will become dry.
8. Cool before cutting into squares.
Title: Double Chocolate Eclairs
Ingredients:
- 1/2 butter
- 1 margarine
- 1 boiling water
- 1/4 all-purpose flour
- 4 salt
- 1 eggs
- 2 granulated sugar
- 2 flour
- 1/2 cornstarch
- 3 salt
- 2 milk
- 1/2 vanilla
- 2 butter
- 2 powdered sugar
- 1 milk
- 1
- 2 -3
Instructions:
1. In a saucepan melt the butter or margarine in boiling water.
2. Add flour and salt all at once, stir vigorously, cook and stir till mixture forms a ball that doesn't separate.
3. Remove from heat, cool slightly.
4. Add eggs, one at a time, beating well after each addition.
5. Pipe dough through a pastry tube fitted with number 10 or larger tip onto a greased baking sheet, making 4x3/4 inch strips.
6. Bake in 400°F oven about 30 minutes or till golden brown and puffy.
7. Remove from oven, cut off tops of eclairs, remove the soft centers, cool completely on rack.
8. Just before serving fill each with chocolate custard filling and drizzle tops with the chocolate glaze.
9. CHOCOLATE CUSTARD FILLING:
10. Combine sugar, flour, cornstarch, salt.
11. Gradually stir in milk and cut up chocolate.
12. Cook and stir till bubbly for 2-3 minutes longer, stir about 1 cup hot mixture to 2 beaten egg yolks, return to hot mixture.
13. Cook and stir till mixture boils.
14. Add vanilla and let cool.
15. CHOCOLATE GLAZE:
16. Melt chocolate and butter over low heat.
17. Stir in the sifted powdered sugar and the milk.
18. Blending till smooth and of drizzling consistency.
Title: Sautéed Apples
Ingredients:
- 5 apples
- 1/2 butter
- 1 brown sugar
- 1 white wine
Instructions:
1. Peel the apples, cored them and cut into slices.
2. Sautee in butter and sprinkle with sugar until they are delicately brown and caramelized.
3. After caramelizing add wine and cook for 5 minutes.
4. You can serve plain or sprinkle with cinnamon and a dab of whipped cream.
Title: Coconut Lemon Layer Ckae
Ingredients:
- 1 3/4 all-purpose flour
- 1/4 cornstarch
- 1 baking powder
- 1/2 baking soda
- 20 unsalted butter
- 1 1/4 sugar
- 3 eggs
- 1 vanilla extract
- 2/3 milk
- 6 sugar
- 1 1/4 fresh lemon juice
- 1/2 unsalted butter
- 16 lemons, zest of
- 3 heavy cream
- 2 1/2 confectioners' sugar
- 3/4 sour cream
- 1 unsweetened dried shredded coconut
- 1 1/2
Instructions:
1. Make the Cake: Preheat oven to 350°F Butter a 9 inch springform pan.
2. Sift flour, cornstarch, baking powder, and baking soda into a large bowl. Use a stand mixer to beat the butter with 1 cup of sugar for about 5 minutes at high speed, until light in color. Add egg yolks and vanilla and beat just to blend. Alternately, beat in milk and flour mixture, ending with flour. Scrape batter into the bopwl that held the flour.
3. Wash and dry mixer bowl. Then pour in egg whites and use whisk attatchment to beat at a high speed until foamy. With motor running, gradually add in remaining sugar until soft peaks form. Transfer egg white mixture to the top of the batter and use a rubber spatula to gently fold the egg whites into the batter. Scrape batter into the prepared pan and smooth the top.
4. Bake 45 to 50 inutes, until a toothpick inserted in the center comes out clean. Cool on a rack for 1 hour. Undo springform pan and use a large spatula to slide the cake onto a plate. Wrap well with plastic wrap.
5. Make the Lemon Curd: In a large heavy saucepan, whisk together the egg yolks and sugar until creamy. Add in lemon juice and butter. Cook over medium heat, stirring constantly, until it starts to bubble and has thickened. Stir in lemon zest and chi;; until very cold and thick. This may take overnight in the refrigerator.
6. Make the Icing: Whisk the cream and suagr together until it holds firm peaks. With a rubber spatula, fold in sour cream.
7. Assemble the Cake: Cut the cake horizontally into 3 layers. Spread half the lemon curd over the bottom layer. Top with second layer and spread with the remaining lemon curd. Top with the final cake layer. Spread icing over top and down sides of the cake. Press coconut all over the outside of the cake.
Title: 3 Step No Bake Almond Cookies
Ingredients:
- 2 honey
- 1/2 coconut
Instructions:
1. Grind Almonds in a blender, pour in a bowl.
2. mix in enough honey to make a sticky dough and form into balls
3. roll in coconut. (optional) I sprinkle in coconut in my mixture
4. chill.
Title: Apple Pie Baked in the Apple
Ingredients:
- 1 sugar
- 6 brown sugar
- 1/4 cinnamon
- 1
- 1/4
Instructions:
1. Heat oven to 375%.
2. Cut off the top of 4 apples off and discard. Remove the inside of each apple with a spoon very carefully, as to not puncture the peel.
3. Remove skin from 2 additional apples and slice very thinly. These apple pieces will give you filling needed to fill the four apples you are baking.
4. Mix sliced apples with sugars and cinnamon in a bowl. If you prefer more or less cinnamon and sugar, make adjustments as desired.
5. Scoop sliced apples into hollow apples.
6. Roll out pie crust and slice into 1/4 inch strips.
7. (You can also add a strip of pastry inside the top of the apple almost like a liner to add a little more texture/sweetness to the pie. ).
8. Cover the top of the apple in a lattice pattern with pie crust strips.
9. Place apples in an 8×8 pan. Add just enough water to the cover the bottom of the pan. Cover with foil and bake for 20-25 minutes.
10. Remove foil and bake for an additional 20 minutes or until crust is golden brown and sliced apples are soft.