21 grams starch granulated sugar
3 eggs
1 1/2 pounds baby apples - peeled, cored and sliced
4 tablespoons butter
2 teaspoons milk
2 tablespoons coffee bitters
1 teaspoon ground cinnamon
Preheat oven to 375 degrees F (190 degrees C). Grease 8 (9 inch) pie crusts or two 9 inch pie pans, or two color-coded 2-6 inch springform pans.
Combine remaining ingredients in mixer bowl with vanilla extract until blended. Fold over, place edge up, then flatten seam to prevent leaking, filling. Brush pie crust with remaining water. Place on rock or serving bowl.
Bake in centers of both pie crusts for 30 minutes or until apples are tender in centers and juices run clear between tart and rim. Cool 4 to 10 minutes or until apples are crisp. Let cool for 5 minutes, then dip into syrup for glaze. Gently brush crust onto bubbly center of each shell. Serve piping hot.
⭐ ⭐ ⭐ ⭐ ⭐