Sunglow Apple-Lemon Pie

Sunglow Apple-Lemon Pie Recipe
James Carrier
Notes: Prepare Sunset's Favorite Pie Pastry or the Sunglow Pie Pastry, or use 1 package (15 oz.) refrigerated pastry and follow steps 5 and 6 of the Sunset recipe to line pan, position top crust, and flute edges.

Yield:

Makes 8 servings

Recipe from

Nutritional Information

Calories 465
Caloriesfromfat 43 %
Protein 3.8 g
Fat 22 g
Satfat 9.8 g
Carbohydrate 64 g
Fiber 2.9 g
Sodium 279 mg
Cholesterol 58 mg

Ingredients

3/4 cup plus 1 tablespoon sugar
3 tablespoons quick-cooking tapioca
2 tablespoons butter or margarine, melted and cooled
1 teaspoon lemon extract
2 1/4 pounds Newtown Pippin apples (about 4)
1 large egg yolk

Preparation

1. In a bowl, mix 3/4 cup sugar, tapioca, butter, and lemon extract. Peel and core apples; slice (1/4 in. thick) into sugar mixture and mix to coat (you should have 8 cups apple mixture).

2. Scrape apple mixture into unbaked bottom crust in pan. Cover with top crust and flute edges (see notes).

3. Bake on bottom rack of a 375° regular or convection oven for 30 minutes. Meanwhile, in a small bowl, beat egg yolk with 2 teaspoons water to blend. Brush pie lightly with yolk mixture (save extra for other uses or discard), then sprinkle with remaining tablespoon sugar. Continue baking until filling bubbles in center (check through cutout or slits), 25 to 30 minutes longer. If crust browns too quickly (check 10 minutes after brushing with egg), cover pie loosely with foil.

4. Let pie cool on a rack at least 1 1/2 hours. Cut into wedges and serve, or chill airtight up to 1 day.

Note:

Sunglow Family Restaurant, Bicknell, Utah,

August 2001
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