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You can make a 2-crust pie by doubling the crust recipe I put up there, or you can make a crumb topping by mixing 1/2 cup butter, 1/2 cup brown sugar, and 1 cup flour with a pastry cutter until its crumbly. For that pie, bake it at 400 degrees for 40-50 minutes, until the crust is lightly browned but the topping isnt burned. (Check frequently after 35 minutes) Fillings easy. Peel, core and slice about 7 apples, enough to make 6-7 cups. Mix with 1 Tbsp of lemon juice. In another bowl, mix together 1/4 cup flour, 3/4 cups granulated sugar, 1/2 to 1 teaspoon of cinnamon. Pour it over the apples and mix well. I like to do this before preparing the crust so that it gets a bit liquid and better distributed over the apples. Anyway, you fill the pie, top with either pastry or streusel, and bake - 45-55 minutes at 425 degrees for a pastry-topped pie, and dont forget to pierce the top crust in several places. If you want something different, you can also add 3/4 to 1 cup of either cranberries or raisins to the apples, too. Another thing - dont forget to lay out foil either on the bottom of the oven or on the rack below the pie to save cleanup. * From the Polka Dot Cottage, 1-201-822-3627, NJs BBS for Homemakers! Posted by FAYLEN on 11-04-95 Posted to MC-Recipe Digest V1 #710 by Lisa Clarke
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|Serving Size: 1 Serving (0g)|
|Recipe Makes: 12 Servings|
|Calories from Fat: 0 (NaN%)|
|Amt Per Serving||% DV|
|Total Fat 0g||0 %|
|Saturated Fat 0g||0 %|
|Monounsaturated Fat 0g|
|Polyunsanturated Fat 0g|
|Cholesterol 0mg||0 %|
|Sodium 0mg||0 %|
|Potassium 0mg||0 %|
|Total Carbohydrate 0g||0 %|
|Dietary Fiber 0g||0 %|
|Sugars, other 0g|
|Protein 0g||0 %|
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