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APPLE PIE


PIE:
6 to 8 apples peeled quartered and sliced (Early Harvest Apples)
2/3 to 1 c. sugar
pinch salt
1 heaping Tbsp. flour
1 1/2 tsp. cinnamon
butter

PIE CRUST:
4 c. flour
1 tsp. salt
2 Tbsp. sugar
1 1/2 c. shortening
1 egg beaten
1 tsp. vinegar

PIE: Put apples in bowl; combine sugar, flour, salt, and
cinnamon in small bowl and stir to blend. Combine with apples and
stir to coat apples. Put into unbaked pie shell and dot with
butter. Bake at 400 degrees for 10 minutes. Reduce heat to 350
degrees bake 40 minutes longer or until brown.

PIE CRUST: Combine flour, sugar, and salt. Stir with fork to
blend. Add shortening and cut into flour until it resembles coarse
corn meal. Beat egg in cup; add 1 tsp. vinegar and enough cold
water to finish filling the cup. Make hole in flour mixture and
pour in egg and water. With fork stir flour until blended and ball
of dough forms. Sprinkle cookie sheet with flour and put dough on
it and knead. Make into 4 balls and wrap in saran wrap. Put in
refrigerator for 3 to 4 hours. Can be frozen.

NOTE: You can bake pie when dough is first made. Bakes 2
apple pies or whatever fruit you want to use.

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