---------- Recipe via Meal-Master (tm) v8.05
  
       Title: Chapel’s Kaferian Apple Pie
  Categories: Pies
       Yield: 6 Servings
  
       1    Pie crust; 9″
     3/4 c  Sugar*
     1/2 c  Flour
     1/4 ts Salt
       3 tb Butter
       8    Kaferian Apples**
     1/4 c  Milk
       1    Egg;large
  
    *Half white sugar and half brown sugar **If you can not get Kaferian
   apples, regular tart apples will do.
   
   Place pie crust into 9″ pie pan and flute the edge. In a bowl, mix together
   the sugar, flour, salt and butter with a fork until it looks like coarse
   crumbs. Take about 1/3 of the crumbs and sprinkle them over the bottom of
   the piecrust. Peel and core the apples. Cut them into medium-sized chunks,
   1/2 to 3/4 inch in size. Fill the pie pan with the chunks. It should be
   overfull and piled high all over, though not so much so that chunks spill
   out. Gently sprinkle the remaining 2/3 of the crumbs over the apple chunks.
   Wipe out the bowl and beat the milk and egg together in it; then pour the
   mixture as evenly as possible over the crumbs and apples. Bake at 425
   degrees for 15 minutes and then at 350 degrees for another 35 minutes, or
   until done. The pie may be served with whipped cream.
  
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