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Amish Style Apple Pie

3 apples
9" pie shell
1 tablespoon flour
2/3 cup brown sugar
1 teaspoon cinnamon
2 tablespoons milk
2 tablespoons butter

Mix sugar, flour, butter and cinnamon together until it is crumbly.
Place a little of mixture in bottom of shell. Peel apples, core
and slice.. Lay slices in pie shell, overlapping and up against
the side in a circle, repeat until pie shell is filled. Place rest
of mixture evenly on top of apples, but don't pack it down. Pour
milk evenly over top of mixture (You might want a little extra).
(optionally) sprinkle a little extra cinnamon on top. Bake at 400F
for 45-50 minutes.

Notes: Be careful with adding extra milk - you can too easily make
it too soggy! If you skimped on the apples, you might want to cut
back on the milk a wee bit. Cooking apples aren't necessary, but
if you do use one of the larger, harder varieties (like Matsu or
Delicious) you might only need 2 apples. I usually use whatever
happens to be in the cold cellar unless they've gone _too_ far.
Just cut off the worst of the brown spots and they are fine and
dandy. If you do use smaller, softer varieties of apples, again
you might want to cut back on the milk a little. If you're making
a bunch to put some a way for later, put them in the freezer without
cooking them. While cooking, freezing and reheating won't harm the
pies or the taste, the sugar mixture can become crunchy - almost
as if the sugar itself had melted and then fused back together as
if you were making candy. This pie good either hot or cold, but I
prefer it fresh from the oven with a scoop of vanilla ice cream
and some cheddar cheese!


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