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Apple pie filling 2014 Fair Recipe

   
 

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     Apple pie filling 2014 Fair

Category   Desserts - Breads
Sub Category   None

Ingredients
2-1/2 lbs. (6 med.) firm tart apples
3 Tbsp. unsalted butter
1/2 cup sugar
1 tsp. cinnamon
1/2 tsp. nutmeg
2 Tbsp. cornstarch
1/4 cup water
1 to 1 1/2 Tbsp. lemon juice
 

Instructions
Quarter, core and peel apples. Cut into medium size wedges. Melt butter in large nonstick skillet over medium heat. Add apples. Cover with lid; cook, stirring occasionally, 10 to 12 minutes or until apples are tender but not mushy.
Combine, sugar, cinnamon, nutmeg in bowl. Mix into apples. Combine cornstarch and cold water in cup until smooth. Add to skillet. Cook, stirring until bubbly, 1 minute. Remove from heat. Stir in lemon juice. Pour into plastic- wrap-lined 9 inch pie plate, Let cool. Wrap; freeze.
Place filling in crust; place pan on baking sheet. Sprinkle with streusel topping. Bake at 450 for 25 minutes. Reduce temperature to 375. Tent pie loosely with foil. Bake 30 more minutes. Cool on rack to room temperature.


Originally Submitted
10/13/2014





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