| CATEGORY |
CUISINE |
TAG |
YIELD |
| Grains |
|
Desserts, Pies |
6 |
Servings |
INGREDIENTS
| 1/2 |
c |
Sugar |
| 1 |
T |
ARGO Corn Starch |
| 1/2 |
t |
Cinnamon |
| 4 |
c |
Peeled, sliced apples |
| 1 |
T |
Lemon juice |
| 1 |
|
Refrigerated prepared pie |
|
|
Crust for 9-inch pie |
| 1/2 |
c |
Flour |
| 1/3 |
c |
Packed brown sugar |
| 1/3 |
c |
Cold Mazola margarine |
| 1/2 |
c |
Coarsely chopped nuts |
INSTRUCTIONS
Prepare Crumb Topping first. DIRECTIONS FOR CRUMB TOPPING: In a small
bowl combine flour and packed brown sugar. With a pastry blender or 2
knives, cut in cold margarine just until course crumbs form. If
desired, stir in coarsely chopped nuts. DIRECTIONS FOR PIE FILLING: In
a large bowl combine sugar, cornstarch and cinnamon. Add apples and
lemon juice; toss to coat. Untold crust; place on foil-lined cookie
sheet. Spoon apples into center of crust, leaving 2-inch edge.
Sprinkle Crumb Topping over apples. Fold up edge of crust, pinching at
2-inch intervals. Bake in 400 degree F. oven 15 minutes. Reduce
temperature to 350 degree F, bake 35 minutes longer or until apples
are tender. From Gemini's MASSIVE MealMaster collection at
www.synapse.com/~gemini
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