Allan Terry Poet Ballad

Apple crumb de Provence

2 boxes of ritz crackers
5 cans of apple pie filling
2 cups or rasains
1 cup of twany port
2 cups of apple juice
1 tablespoon of white vinager
2 cups of sugar
+ 2 Tablespoons of cinamon
+ 2 Tablespoons of Cream of Tartar
+5 Tablespoon of cornstarch
2 cups butter

Line a deep sheet pan with a thick stif sweet cookie dough like pie dough
roll and decorate this will accompany the pie cut into serving size squares
bake until dough cooks golden brown remove and allow to cool
in a large sauce pot
bring sherry apple juice and lime and lemon juice to a boil
add raisins and a teaspoon of cinnamon and sugar
crumb up some ritz crackers add saturate the crumbs
set aside
in a bowl crumb up 3 rolls of ritz crackers
mix with 1 cup of softened butter( add 2 cups of carmel bit's)
sprinkle in cinnamon and zest of lemon or lime
and brown sugar set aside when thoroughly mixed
in a hotel sheet pour in cracker mix
topp with apple pie filling sprinkle cracker crums attop
either cover with decorated pie crst or leave open faced
cook until the sweet bubbles of appley goondness come through the browned pie dough.
Serve your way

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