Name: Mush Apple Pie
Ingredients: 10 md Tart apples; 1 c Water; 1 c Sugar; Pastry for 1 double-crust 9-inch pie; Whipped cream

There is a grave danger in ritual familiarity with holy matters, even if you are not a professional. It is all too easy to go spiritually brain-dead when the prelude begins, to “say” prayers rather than pray them, to use the cadence of a confession as a rhythmic anesthetic, to mindlessly mouth the words of great hymns and gospel songs, to nod off during the sermon, to glibly mouth evangelical creeds – and then imagine that we’re really spiritual.

Kent Hughes

CATEGORY	CUISINE	TAG	YIELD
Dairy		Desserts, Pies	1	Servings

INGREDIENTS

10	md	Tart apples
1	c	Water
1	c	Sugar
		Pastry for 1 double-crust 9-inch pie
		Whipped cream

INSTRUCTIONS

Pare, core, and slice the apples. Place in a 3-quart
saucepan and add water. Cover and cook over low heat
15 minutes, stirring occasionally. until
the apples are soft. Add the sugar and continue to
simmer 30 minutes over low
heat, stirring occasionally, until the apples are
mushy. Cool. Preheat oven to 450 degrees F. Line a
9-inch pie pan with half of the rolled-out pastry.
Pour in cooled applesauce and cover with the remaining
crust. Cut to make vents in top crust. Moisten edges
with water and press to seal. Bake 20 minutes, reduce
heat to 350 degrees F. and bake 25 minutes more, until
the crust is browned. Serve warm with whipped cream.
Joan Johnson
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From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini

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