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Show C, L ' v.," - ! y. J v .i , Full to the brim with lasciousness is Dutch Apple Pecan Pie. A heavenly way for any meal to end. The filling is spiced with nutmeg, and creamy and rich with evaporated milk. This is certain to be a great favorite with the men so cut big pieces for serving. Butch Appie Pecan Pie Joins Rtks of Favorite Desserts Few and far between are the people who don't count apple pie as one of their favorite desserts. des-serts. And this Dutch Apple Pecan Pie should add even mora to the ranks of apple pie enthusiasts it's that good! This is an open face pie that's as simple to make as placing the sliced apples in the unbaked pastry shell and pouring pour-ing a mixture of flour, butter, spices and evaporated milk over them. A 6prinkling of sugar and spice and chopped nuts over the top and your pie is ready for the oven. With no crust on top the slices of plump juicy apples are shown off to best advantage, advan-tage, making this a very pretty pie. Nutmeg is the spice, just the right accent for the apple and pecan flavor combination. DUTCH APPLE PECAN PIE ZYz cups sliced peeled apples (about one lb. cooking apples) 1 9-inch uubalej pas'jy I shell I 1 imp mist I 5 tablespoons flour Vi teaspoon salt Vi teaspoon nutmeg 1 cup evaporated milk i cup water 2 tablespoons butter, melted 2 tablespoons sugar Vb teaspoon nutmeg 'A cup chopped pecans Note: If, you wish to use fresh milk, use l'.i cups milk, eliminating the water and evaporated milk. Method: Arrange sliced apples in the unbaked pastry shell. In small mixing bowl mix together to-gether the 1 cup sugar, flour, salt, V teaspoon nutmeg, evaporated evap-orated milk, water and butter. Pour over apple slices. Mix the 2 tablespoons sugar, the 'a teaspoon nutmeg and chopped nuts and sprinkle over top of pie. Bake in preheated hot oven (425 F.) for 10 minutes, reduce re-duce heat to 350 .md continue baking for W;ut 1 hour, or until a-jp.'v are iauder. Cover jfD 1;;sd!iuTO :'ril for Inst 35 aslnat-js tf aa)dr,Z- CvS-. Makes I 6 teii-J.)j |
