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APPLE PIE, No 1

(Pies And Pastry) - (The International Jewish Cook Book)







Pare, core and slice four apples. Line a pie-plate with plain pastry.
Sprinkle with bread crumbs. Lay in the apples, sprinkle with one-half
cup of sugar, flavor with cinnamon, nutmeg or lemon juice or two
tablespoons of water if apples are not juicy. Cover with upper crust,
slash and prick and bake in moderate oven until the crust is brown and
the fruit is soft.











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