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Apple Pie

Apple Pie

6 Cups Thinly Sliced Apples (about 2 pounds)
1 Cup Sugar
2 Tbls Flour
1/2 to 1 tps ground cinnamon (depending on your preference)
Dash of Ground Nutmeg
1 Tbls Butter

If apples lack tratness, sprinkle with lemon juice, if desired. Combine sugar, flour, cinammon and nutmeg. (For a very juicy pie, omit the flour.) Add sugar mixture to apples and toss lightly to coat the apples. Fill a pastry lined 9 inch pie dish with the apple mixture. Dot the apples with butter.

Adjust the top crust, seal and flute the edges. Cut slits in the top crust, or, before placing the top crust on the pie, cut out small apples in the crust for decoration as the slits. Sprinkle some sugar on top of the pie and cover the edges with foil.

Bake at 375° for 25 minutes. Remove the foil and bake for another 20 to 25 minutes or until the crust is golden.

Makes 1 pie.

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