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Laura Steele This is a very standard apple pie filling that could come from anywhere in America. Pare, core, and quarter the apples. Boil the cores and parings in sugar and water; strain off the liquor, adding more sugar; put the lemon rind over the apples and the juice into the syrup. Mix cloves with the fruit; put in a piece of butter the size of a walnut. Turn the fruit into a pastry-lined pie shell. Add a small quantity of juice. Top the pie and add more juice later if desired. Bake in a 450? oven for 10 minutes. Reduce heat to 350? and bake for 3/4 to 1 hour or until done. Posted to recipelu-digest by LSHW
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|Serving Size: 1 Serving (530g)|
|Recipe Makes: 1 Servings|
|Calories from Fat: 111 (26%)|
|Amt Per Serving||% DV|
|Total Fat 12.4g||16 %|
|Saturated Fat 7.4g||37 %|
|Monounsaturated Fat 3g|
|Polyunsanturated Fat 0.7g|
|Cholesterol 30.5mg||9 %|
|Sodium 86.8mg||3 %|
|Potassium 538.7mg||14 %|
|Total Carbohydrate 84.1g||25 %|
|Dietary Fiber 12g||48 %|
|Sugars, other 72.1g|
|Protein 1.4g||2 %|
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Calories per serving: 420
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