Ingredients
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5 cups thinly sliced Granny Smith apples (, about 4 medium)
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1 cup brown sugar
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1/4 cup water
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1 tablespoon lemon juice
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1/4 cup flour
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2 tablespoons sugar
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3/4 teaspoon salt
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1 teaspoon vanilla
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3 tablespoons butter or 3 tablespoons margarine
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1/2 teaspoon nutmeg
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1/2 teaspoon cinnamon
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1 pastry for a double-crust 9-inch pie
Instructions
- Combine apples, brown sugar, water and lemon juice in a pot.
- Cover and cook over medium heat about five minutes or until the apples are just tender.
- Mix flour, granulated sugar, nutmeg, cinnamon and salt and stir into apple mixture.
- Cook, stirring constantly until the syrup thickens- about 2 minutes.
- Remove from heat and stir in the vanilla and butter.
- Heat oven to 425 degrees.
- Prepare pastry.
- Turn the apple mixture into the pastry-lined pie pan.
- Cover with top crust with slits in it; seal and flute.
- Cover the top of the pie with a 2-3 inch strip of aluminum foil to prevent excessive browning; remove foil during the last 15 minutes of baking.
- Bake 40-45 minutes or until the crust is golden brown.