Anna Maude’s Apple Pie
1 quart (6 or 7) peeled, sliced apples
2/3 cup sugar
2 tablespoons butter
Peelings from the apples
2 to 3 cups water
2 tablespoons cornstarch
1/2 teaspoon cinnamon
1/2 teaspoon nutmeg
1/3 cup cold water
1/2 cup sugar
2 teaspoons lemon juice
•Preheat oven to 400 degrees. Peel and slice apples. Save the peels. Place sliced apples in prepared pie crust, pyramiding from center. Sprinkle 2/3 cup sugar over apples. Dot with butter.
•Cut slits in top crust, making a circular opening in the center. Cover pie with crust and crimp edges.
•Bake 40 minutes or until apples are done.
•Meanwhile, in medium saucepan, cover apple peels with 2 to 3 cups water, amount necessary to cover and produce 2 cups juice after cooking. Cook until peels are tender. Strain and discard peels. Return 2 cups juice to pot. Bring to boil. Mix cornstarch, spices and 1/3 cup cold water. Add to hot juice, stirring constantly, cooking until clear. Add 1/2 cup sugar and boil 5 minutes. Remove from heat and add lemon juice. Set aside.
•When cooking time is up, remove pie from oven and pour the hot syrup into center of pie. Return to oven for 5 minutes. (Cooking the pie this length of time will leave the apples slightly crunchy, the way they were in Anna Maude’s pies.)
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