Shortbread Crust

• 2 cups sifted flour
• 1/2 cup sugar
• 1/4 tsp. salt
• 3/4 cup unsalted butter, chilled
• 2 egg yolks, beaten to blend

Filling

• 1-1/4 lbs. Golden Delicious apples, peeled, cored, sliced
• 1/4 cup light brown sugar, packed
• 1 Tbsp. flour
• 1/2 tsp. cinnamon
• Pinch freshly grated nutmeg
• Whipped cream

For crust: Position rack in center of oven, place heavy baking sheet on rack; preheat to 400 deg. F. Blend flour, sugar, and salt in food processor. Cut in butter until coarse meal forms, using on/off turns. Drizzle yolks over surface and mix until crumbs form, using on/off turns. Do not form into ball. Pat 3/4 of mixture over bottom and up sides of 8-inch tart pan with removable sides or 8-inch diameter cake pan.

For filling: Mix apples, sugar, flour, cinnamon, nutmeg in medium bowl.

Turn apples into crust. Scatter remaining crumb mixture evenly over top. Set pie on baking sheet in oven and bake 15 minutes. Reduce temperature to 350 deg. F. and bake until top is light brown and filling bubbles, about 20 minutes. Cool 30 minutes, dollop with whipped cream and serve.

Copyright © 1997-2010 Suzanne Barrett and licensors. All rights reserved.