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Catholic Recipe: Deep-Dish Apple Pie

    INGREDIENTS

  • 6 to 8 tart apples
  • 1 cup sugar
  • 1 Tablespoon flour
  • 1/2 teaspoon salt
  • 1/2 teaspoon cinnamon
  • 1/4 cup tawny port
  • 2 Tablespoons butter or margarine (approximately)
  • pastry for 1-crust pie
  • Details

  • Serves: 6-8
  • Prep Time: 1 1/2 hours
  • Difficulty: • •
  • Cost: $$$$
  • For Ages: 11+
  • Origin: USA

In 1845 the Christian Brothers, a dedicated teaching order, established a monastery in California. About forty years later, they began to make wines for sacramental purposes, in the heart of California's finest wine district. Soon the quality of their wines created public interest, and this led to a highly successful venture into the commercial market. Thus the Brothers carry on a centuries-old tradition and identify with the monks of the Old World, who, in the Middle Ages and even earlier, practiced the art of wine making, never receiving any personal compensation for their labor but using all profits to further their religious work.

The Christian Brothers have collected some fine recipes using their wines, and from these we have chosen the following for your pleasure.

DIRECTIONS

Pare, core, and slice apples. Combine sugar, flour, salt, and cinnamon; add to apples; mix thoroughly. Place apples in deep pie pan or baking dish; pour tawny port over top; dot generously with butter or margarine. Top with pastry rolled about 1/8 inch thick and firmly crimped to sides of dish. Make a few vents in pastry to allow steam to escape. Bake at 450° for 10 minutes; reduce heat to 350°; bake 35 to 40 minutes longer. Makes 6 to 8 servings.

Recipe Source: Cook's Blessings, The by Demetria Taylor, Random House, New York, 1965
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