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Autumn Apple Pie

Makes 8 to 10 servings Pastry for 9″ double crust (use Pillsbury Pie Crust or make from scratch) 8-10 medium cooking apples (Macintosh or Cortland), peeled and sliced 1 cup sugar 2 1/2 tablespoons all-purpose flour 2 teaspoons ground cinnamon 1/4 teaspoon salt 1 tablespoon butter or margarine milk (for browning of crust) • Preheat oven to 400F. • Line 9″ pie pan with one pastry. In large bowl stir together apples, sugar, flour, cinnamon and salt. Spoon into pastry-lined 9″ pie pan. Dot with butter. Cover with second pastry; fold overhang under; crimp and flute edge. • Brush pastry with milk; cut a few slits for steam to escape. • Bake 35-45 minutes until pie is browned and apples are tender. To prevent over-browning, cover pie loosely with tent of foil after 20 minutes. Cool on wire rack or serve warm with vanilla ice cream.
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