-cup) : -cup)
=== : === PIE DOUGH ===
2 : c All-purpose flour
1/2 : ts Salt
6 : oz Cold; unsalted butter, cut
-into : -into cubes,
Plus : Plus butter for the pie tin
1/4 : c Ice cold water -; (to 1/3
=== : === FILLING ===
8 : tb Unsalted butter -; (1 stick)
12 : lg Apples such as Granny Smith;
-peeled, : -peeled, cored,
And : And sliced into eighths -;
-(abt : -(abt 14 cups)
Juice : Juice of 2 lemons -; (abt
-1/4 : cup)
1/4 : c (loosely packed) Dark brown
-sugar : -sugar
1/4 : c Southern Comfort
1 : tb Ground cinnamon
=== : === EGG WASH ===
1 : lg Egg; beaten with
2 : tb Water
1 : pk Refrigerated pastry pie
-crust : -crust
2 : lg Carrots; peeled and diced
3 : md New red potatoes; diced and
-peeled : -peeled
1 : c Frozen peas
2 : ts Olive oil
12 : Pearl onions; peeled and
-halved : -halved
4 : tb Unsalted butter
1/4 : c Flour
2 : c Chicken broth
1/2 : c Heavy cream
2 : ts Dried dill
1/8 : ts Ground nutmeg
Salt : Salt and pepper; to taste
1 : c Cubed roasted chicken; or
-turkey : -turkey
1 : lg Egg
Paprika; : Paprika; to taste
1 : lg Red onion
2 : Whole Partridge
2 : Bay leaves
1/4 : c Good sherry vinegar
Salt; : Salt; to taste
0: Pour oil in a 9-inch cast-iron skillet, tilting to coat sides of skillet
1: Place in a 400 deg oven for 5 minutes; set aside
2: Combine flour and next 5 ingredients in a bowl; stir well
3: Make a well in center of mixture
4: Combine yogurt and next 4 ingredients; add to dry ingredients, stirring until dry ingredients are moistened
5: Add hot oil to batter; stir until well combined
6: Pour batter into skillet
7: Bake at 400F for 25 minutes or until wooden pick inserted in center comes out clean
8: Yield: 12 servings (serving size: 1 wedge)
9: Recipe by: Cooking Light, Nov/Dec 1993, page 100 Posted to EAT-LF Digest by Reggie Dwork <reggie@reggie
10: com> on Jun 29, 1999, converted by MM_Buster v2
11: 0l
12: