|
Guest
|
I forgot to ask her about this recipe. As I recall it was her standard
crust, and filled with staggered layers of thinly sliced apple quarters,
peel on. She then topped it with a sugar butter cinnamon type thing that
did not end up very thick or prominent, a la apple crisp. When you
looked at it, you saw the slices of apple, baked, with their thin
ribbons of red peel still on, all facing the out. It was not rich or
very sweet. No crust on top.
Does this ring anyone's bells? I'm betting it was from a recipe she came
across in the 40's. |
|
|
