Recipe - Kasteel Franssens Stuffed Baked Apple In A Pastry Crust

4 One half cup Flour
1 One half cup Soft butter
2 Eggs
3 tablespoon Milk
2 tablespoon Superfine sugar
1 teaspoon Salt

FILLING
1 cup Raisins
1 cup Brandy
1 cup Sugar
6 Red delicious apples
1 Egg yolk
2 tablespoon Milk

Preheat oven to 400 degrees.

Pastry: In a food processor mix flour, sugar and salt. Add butter, process
to a sandy mixture. Add eggs and milk to make a smooth ball. Chill at least
1 hour.

Filling: Combine brandy, sugar and raisins and soak (the longer the
better). Core and peel the apples and bake for approximately 15 minutes,
until the apple is barely cooked. Remove apples and cool. Where the core
was removed, stuff the apples with the brandysoaked raisins.

Reduce oven heat to 375 degrees.

Roll out pastry 3/8 inch thick and cut into 6 x 6 inch squares. Place
apples in the middle of each square. Brush the edge of each square with a
little water. Fold the points of each square to the top of the apple
pinching together each seam, totally enclosing the apple. Beat egg yolk and
milk together. Glaze the apple with egg yolk mixture. Bake 25 to 30
minutes.

Serve warm with a scoop of vanilla ice cream.

Source: Barbara Williams, Coasting & Cooking Bk #4 Washington & Oregon,
1997. ISBN:0960995021

Typed and MC_Busted for you by Brenda Adams adamsfmle@sprintmail.com

Recipe by: Kasteel Franssen, Oak Harbor, Wash.