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CATEGORY CUISINE TAG YIELD
Eggs, Grains, Dairy 1 Servings

INGREDIENTS

5 c Flour
2 c Crisco shortening
1 tb Vinegar
1 Egg
Water
4 c Green shredded apples; (about 8 medium apples)
2 tb Grated orange peel
1 1/2 ts Grated lemon peel
1/4 c Fresh squeezed orange juice
1 1/2 c Sugar
2 tb Hazel nut liqueur
1 1/2 tb Flour
2 Eggs; beaten
Whipped cream

INSTRUCTIONS

PIE CRUST
PIE FILLING
TOPPING
Notes: 1988 Cooking Classic Grand Champion. Christine Mifkovich, Lehighton
Pa
PIE CRUST: (Makes enough for 2 pies.)
1. Mix flour and Crisco.
2. Mix vinegar and egg and add enough water to measure 1 cup of liquid.
3. Add the liquid mixture to the shortening mixture and cut with a knife to
make pastry dough (or use a food processor).
4. Roll and line 10" pie plate.
  PIE FILLING:
1. Mix all ingredients together in order given and fill unbaked pie shell.
2. Bake on a metal cookie sheet at 450°F. for 10 minutes then reduce heat
to 350°F. and bake 30 minutes more.
3. Top each slice with whipped cream just before serving.
Posted to recipelu-digest by ncanty@juno.com (Nadia I Canty) on Mar 6, 1998

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