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I have spent the last 2 hours reading your newsletter and wonderful recipes. I have already printed a whole bunch I want to try. I love them because they are using ingredients one has on hand. I love that and just wanted you to know how much we appreciate all your hard work in putting together this newsletter. Thank you very much.


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       Volume I - September 2, 2008

Apple Wrapper Pie

Serves: 8


  Download this recipe.

Pastry for One-Crust Pie or Buttermilk Pastry
2/3 cup packed brown sugar
1/3 cup all-purpose flour
4 cups thinly-sliced peeled tart- apples (4 medium)
1 tablespoon butter or stick margarine
Granulated sugar, if desired

1. Heat oven to 425. Make pastry as directed except roll pastry into 13-inch circle. Place on large ungreased cookie sheet. Cover with plastic wrap to keep it moist while making filling.

2. Mix brown sugar and flour in large bowl. Stir in apples. Mound apple mixture on center of pastry to within 3 inches of edge. Cut butter into small pieces; sprinkle over apples. Fold edge of pastry over apples, making pleats so it lays flat on apples. Sprinkle pastry with sugar.

3. Bake 30 to 35 minutes or until crust is light golden brown. To prevent excessive browning, cover center of pie with 5-inch square of aluminum foil during last 10 to 15 minutes of baking. Cool on cookie sheet on wire rack 1 hour, or serve warm if desired.

From "Betty Crocker's Complete Cookbook, Everything You Need to Know to Cook Today, 9th Edition." Text Copyright 2000 General Mills, Inc. Used with permission of the publisher, Wiley Publishing, Inc. All Rights Reserved.

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