Ingredients Jump to Instructions ↓

  1. 9-inch -One-crust pie.

  2. 3 3/4 c Granny Smith apples -peeled; cored and thinly -sliced (about 3 medium)

  3. 1/4 c Packed light brown sugar

  4. 2 ts Cinnamon

  5. 3 Eggs

  6. 1 c Whipping cream.

Instructions Jump to Ingredients ↑

  1. Preheat oven to 400 degrees. Line 9-inch pie plate with pastry. Crimp edge and prick bottom and sides with fork at 1/2-inch intervals. To prevent shrinkage; set 8-inch round cake pan into pie shell (or line snugly with aluminum. Bake 6 minutes. Remove cake pan or foil and continue to bake shell until lightly browned; about 10 minutes. Remove from oven. Layer half the apples; sugar and cinnamon in pie shell; repeat layers. Cover completely with cheese. Beat eggs with cream. Make a small hole in cheese; pour egg mixture into hole. Cover hole with cheese. Bake about 1 hour until top is browned and apples are tender when tested with pick. Cool 10 to 15 minutes before cutting into wedges. Makes 6 servings. Named "Breakfast Recipe of the Year" in 1992; in nationwide B & B competition; by California Raisin Advisory Board. (Raisins were added for the contest). Formatted by Elaine Radis; P* ID BGMB90B; Internet ID: Originally posted on the Jewish Recipe Mailing List. Converted from text using MMCONV20.1. --


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