Prepare bottom crust in plate. Heat oven to 425. Combine filling ingredients and pour into pie shell. Dot with the 2 T butter. Place top crust over all and seal and flute edge. Bake 35-45 minutes or till golden. Cover edges with foil to prevent overbrowning. Remove from oven and set aside, leaving oven on. Remove foil if used. Blend all topping ingredients and warm on stovetop in a small saucepan. Pour over pie. Place on cookie sheet and bake an additional 3-4 minutes or till top bubbles. Cool 2 hours before service. NOTES : You may substitute 2 20 oz. cans of apple pie filling if desired. Serve with whipped cream or ice cream if desired. Recipe by: Lisa Lepsy-Origin Unknown Posted to MC-Recipe Digest V1 #726 by Babygoil@aol.com on Aug 8, 1997
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|Serving Size: 1 Serving (170g)|
|Recipe Makes: 8 Servings|
|Calories from Fat: 242 (35%)|
|Amt Per Serving||% DV|
|Total Fat 26.9g||36 %|
|Saturated Fat 11.1g||56 %|
|Monounsaturated Fat 10.3g|
|Polyunsanturated Fat 3.5g|
|Cholesterol 25.7mg||8 %|
|Sodium 272.7mg||9 %|
|Potassium 124mg||3 %|
|Total Carbohydrate 113.8g||33 %|
|Dietary Fiber 2.1g||8 %|
|Sugars, other 111.7g|
|Protein 3g||4 %|
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Calories per serving: 693
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