CRUST
FILLING
DECORATIONS
CRUST: Roll and press bottom crust into 9" pie plate. Do not bake. Reserve
dough scraps. Heat oven to 425 F.
FILLING: Combine apples, granulated and brn. sugars, flour, cinnamon and
butter in a lge. bowl. Toss to coat. Spoon into unbaked pie crust. Moisten
pastry edge with wate. Roll top crust same as bottom. Lift onto filled pie.
Trim 1/2" beyond edge of pie plate. Fold top edge under bottom crust and
flute.
DECORATIONS: Roll out reserved dough; divide in half. Pour 1 tb. water into
each of 2 cake pans or pie plates. Add red food color to one and green to
the other. Stir until blended. Dip one half of dough i red mixture and the
other half in green.
Place each on separate sheets of waxed paper. Cut out 1" circles with
floured cutter out of red dough. Cut leaf shapes out of green dough. Cut
vent in top crust to resemble trunk and branches of an apple tree. Decorate
branches with red apple shapes and green leaves.
From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini
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