from Newfoundland Recipes
Apples are bountiful at this time of year. Impress your family and friends with this Newfoundland recipe. This delectable dessert provided by Mrs. H. Budgell of St. John’s.
Ingredients
Pastry:
2 ½ cups cake and pastry flour
1 ¼ teaspoon salt
¾ cup plus 1 tablespoon shortening
3 tablespoons butter
2 ½ tablespoons cold water
Filling:
6 medium size apples, pared and cored
¼ cup sugar
¾ teaspoon cinnamon
Syrup:
¼ cup lemon juice
1 cup sugar
¾ cup water
3 tablespoons margarine/butter
Directions
Make pastry by cutting shortening and butter into the flour and salt until pieces are very small. Drizzle in water and toss with fork until pastry can be easily handled. Roll out on floured board and cut into six squares. Place an apple on each square.
Mix cinnamon and sugar and fill cored apple with mix. Wrap each apple in pastry and pinch to seal. Prick with fork in two or three places. Place in greased baking pan, 2 inches apart.
Bake at 450F for 20 minutes.
Into small pan, mix lemon juice, margarine or butter, sugar and water. Bring just to boil. Spoon over apples and reduce heat to 350F for 15 minutes or until apples are tender when tested with a skewer.
Serve hot with cream.
Nada’s Tips & Tricks: I like to use brown sugar with the cinnamon to give it a caramel flavour. Also, use butter if possible…it has a better finish to a baked dessert. (Butter was scarce in Newfoundland for many years and margarine had a longer shelf life.)
Contents and images used with permission by Breakwater Books. https://breakwaterbooks.com/products/newfoundland-recipes
