Liturgical Year : Recipes : Plantation Apple Cake-Pie

Catholic Recipe: Plantation Apple Cake-Pie

INGREDIENTS

2-1/4 quarts sifted all-purpose flour
2 cups sugar
1 Tablespoon nutmeg
2 Tablespoons cinnamon
1 teaspoon salt
1 pound butter or margarine
1 quart light molasses
1 quart cold water
4 teaspoons baking soda
1 quart thinly sliced apples
melted butter or margarine
cinnamon-sugar

Details

Serves: 48

Yield: 8 pies

Prep Time: 1 1/2 hours

Difficulty: ★★☆☆

Cost: ★★★★

For Ages: 15+

Origin:

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Often Made With (1)

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A simple dessert that is a cross between cake and pie. Have 8 pie plates -- makes enough for 50.

DIRECTIONS

Mix and sift flour, sugar, spices, and salt. Add butter or margarine; cut in with two knives or pastry blender to resemble coarse meal. Combine molasses, water, and baking soda. Alternate crumbs and liquid in bottom of 8 greased 9-inch pie plates ending with crumbs. Stir gently 2 or 3 times with fork. Overlap 2 apple slices per serving around rim of pie. Brush slices with melted butter or margarine. Dust with cinnamon-sugar. Bake at 350° for 30 minutes. Cut each pie into 6 wedges. Serve with whipped cream, if desired. Makes 48 servings.

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