| CATEGORY |
CUISINE |
TAG |
YIELD |
| Grains |
|
Pies, Desserts |
6 |
Servings |
INGREDIENTS
| 1/2 |
c |
Sugar |
| 1 |
tb |
ARGO Corn Starch |
| 1/2 |
ts |
Cinnamon |
| 4 |
c |
Peeled, sliced apples |
| 1 |
tb |
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
PIE FILLING
CRUMB TOPPING
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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