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Sunday, May 24, 2015
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Martinsville Bulletin, Inc.
P. O. Box 3711
204 Broad Street
Martinsville, Virginia 24115
Toll Free: 800-234-6575

EVDO DEPOT - Click for Website
Contributed by: Andrea Hesselsweet
  • 6 cups thinly sliced, peeled cooking apples (about 2.5 lbs)
  • 3?4 cup sugar
  • 2 TBS minute tapioca
  • 1?2 tsp. ground cinnamon
  • 1?8 tsp. ground nutmeg
  • Milk
  • Sugar
  • 1 pie crust (unbaked)
Preheat oven to 375 degrees.
In a large bowl stir together the sugar, minute tapioca, cinnamon and nutmeg. Add apple slices. Gently toss until coated.
Transfer apple mixture to the pastry-lined pie plate. Trim bottom pastry to edge of pie plate. Place remaining pastry on filling, trim and seal. Cut slits in the top for filling to vent during cooking.
Brush top pastry with milk and sprinkle with additional sugar. To prevent over-browning, cover edge of pie with foil. Bake for 40 minutes. Remove foil. Bake 20 minutes more or until fruit is tender and filling is bubbly. Cool on wire rack.
(This recipe was contributed as part of a "Cook of the Week" feature.)

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