| CATEGORY |
CUISINE |
TAG |
YIELD |
|
|
Pie |
6 |
Servings |
INGREDIENTS
| 1 |
|
(9-inch) unbaked pie shell (up to) |
| 4 |
lg |
Apples; cored, cut into eighths |
| 1/2 |
c |
Sugar |
| 2 |
tb |
Flour |
| 2 |
tb |
Fresh lemon juice |
| 1/2 |
|
Stick margarine |
| 1/2 |
c |
Flour |
| 1/2 |
c |
Sugar |
INSTRUCTIONS
TOPPING
Place cut up apples in a large bowl. Combine sugar and flour; sprinkle
over apples tossing to coat well. Put into pie shell. Drizzle lemon juice
over apples.
To make topping: Combine sugar and flour; cut in margarine. Sprinkle over
apples. Slide pie into a HEAVY brown paper bag; close ends with clips.
Place on large cookie sheet for easy handling. Bake at 425 degrees for 1
hour.
From <A Taste of Louisiana>. Downloaded from Glen's MM Recipe Archive,
http://www.erols.com/hosey.
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