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APPLE PIE, No 2

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







Put in saucepan one-half cup of sugar and one-fourth cup of water, let
it boil a few minutes, then lay in five large apples or six small ones,
which have previously been peeled and quartered; cover with a lid and
steam until tender but not broken. Line pie-plate with rich milchig
pastry, lay on the apples, sprinkle with sugar and cinnamon and bits of
butter drop a few drops of syrup over all and bake.











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