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6 to 7 (5 c.) tart apples, sliced or 2 (No. 2) cans sliced pie
apples, drained
1 c. sugar
2 Tbsp. flour
1 tsp. cinnamon
dash of nutmeg (optional)
dash of salt
pastry for 2-crust 9-inch pie
2 Tbsp. butter

Pare apples and slice them. Combine sugar, flour, spices and
salt. Mix with apples. Use 9-inch pie plate with pastry. Fill with
apple mixture. Dot with butter. Adjust top crust. Sprinkle with
sugar for sparkle, if desired. Slit top crust for steam vents.
Bake in hot oven at 400 degrees for 50 minutes or until done. (Pies can
be frozen unbaked. Do not slit top crust for steam vents.)

To Bake Frozen Pie: Slit top crust for steam vents. Place
unbaked pies in oven at 400 degrees and bake 10 to 15 minutes longer than
fresh pie. Put foil under pie pan to keep oven clean. Makes 1 pie.

This recipe is from an actual cookbook printed by Fundcraft Publishing!

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