Breton Apple Pie

Yields:	1 pie
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1	cup	butter, unsalted
1	cup	sugar
1	tablespoon	dark rum
1	teaspoon	vanilla extract
4	large	egg yolks
2 3/4	cups	flour, unbleached all-purpose
1	x	apple pie filling
1	x	bamee (egg noodles)	wash, of 1 egg beaten
1	dash	salt

Butter 10- or 9-inch springform pan.

Line bottom with parchment or wax paper cut to fit.

Cream butter until light. Slowly add sugar, beating until mixture lightens.

Beat in rum and vanilla. Add egg yolks, 1 at time, beating until mixture is very smooth and light.

Beat in flour until absorbed, without overmixing.

Place 1/2 dough in pan and press with fingertips evenly over bottom of pan and out 1 inch up sides.

Spread Apple Filling over dough.

Flour remaining dough and press into 10- or 9-inch disk on cardboard or tart pan bottom.

Slide dough over filling and press into place, making sure sides are straight and even.

Brush top with egg wash. Trace lattice pattern on top with fork tines.

Bake at 350 degrees 40 to 45 minutes, until deep golden and slightly risen.

Cool briefly in pan, then unmold onto rack to cool. Makes about 8 servings.

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Recipe Bite

by Mark R. Vogel

The terms pasta, macaroni and noodles are often used interchangeably. But they are not...

This was very good. I had a 26 ounce jar of salsa and used almost all of it. I used the last 6-8 ounces at the end right before I served it.

Reviewed by meganalissa