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Debra Wallace

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If you’re still needing to do some baking before Thanksgiving, this is a cinnamon-y pie adding an aroma to your kitchen (making you want to eat it the day before- warm, with a scoop of vanilla ice cream, of course)!

Ingredients for pie filling:

5-7 tart apples

1 cup sugar

2 Tbsp. flour

1 tsp. cinnamon

dash of nutmeg

dash of salt

2 Tbsp. butter

Pare and slice apples. Mix sugar, flour, spices, and apples in a bowl.

Ingredients for pie dough (makes 2 crusts):

2 1/2 cups flour

1 tsp. salt

1 cup chilled butter

1/2 cup iced water + 2 teaspoons

cream or milk (1 Tbsp)

1 tsp. sugar

Sift flour and salt together. Add butter and mix together with pastry blender or fork until crumbly. Add water, a little at a time, until dough lumps together. Cover in Saran wrap and refrigerate a few hours or overnight. On a floured surface, divide and roll out the dough to form 2 circles large enough to fit 2 pie plates. Place one shell in the bottom of the pie plate, pressing evenly into bottom of plate. Add apple mixture and dot surface with small cubes of butter. Cover the apples with the remaining rolled out pie dough. Brush a thin layer of cream or milk over the top and sprinkle with sugar. Bake at 350° for 60 minutes. Happy Thanksgiving!

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