Recipe by Oxmoor House January 1995


Recipe Summary

8 servings.


Ingredient Checklist


Instructions Checklist
  • Combine 1 cup all-purpose flour, sugar, salt, and lemon rind in a medium bowl. Cut in 1/4 cup margarine with a pastry blender until mixture resembles coarse meal.

  • Combine 3 tablespoons water and lemon juice; add to flour mixture. Toss with a fork just until dry ingredients are moistened. Gently press mixture into a 4-inch circle on heavy-duty plastic wrap; cover with additional plastic wrap, and chill 15 minutes.

  • Roll dough, still covered, into an 11-inch circle. Place dough in freezer for 5 minutes or until plastic wrap can easily be removed. Remove top sheet of plastic wrap. Invert and fit dough into a 9-inch pieplate. Remove remaining sheet of plastic wrap. Fold edges of dough under, and flute. (Do not prick.) Bake at 375° for 12 minutes or until golden.

  • Combine 1/4 cup Lemon-Vanilla Sugar and cornstarch in a small bowl; stir well. Set aside.

  • Combine 1/2 cup flour, 1/3 cup Lemon-Vanilla Sugar, cinnamon, ginger, and mace in a small bowl. Cut 3 tablespoons margarine into spice mixture with a pastry blender until mixture resembles coarse meal; set spice topping aside.

  • Combine apple slices and 2 tablespoons water in a large saucepan. Bring to a boil; reduce heat, and simmer, uncovered, 7 minutes or until apple is tender, stirring frequently. Remove from heat; stir in cornstarch mixture. Cook 1 minute or until thickened, stirring frequently. Cool mixture slightly.

  • Spoon apple mixture into prepared pastry shell. Sprinkle with spice topping. Bake at 375° for 20 minutes or until topping is golden. Slice and serve warm or at room temperature. Top each serving with 1 tablespoon whipped topping.


Oxmoor House Cooking Light Collection

Nutrition Facts

257 calories; calories from fat 26%; fat 7.4g; saturated fat 1.1g; protein 2.7g; carbohydrates 47.2g; sodium 135mg.