| ROSY APPLE PIE |
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Makes a 9-inch pieClassic CRISCO Double Crust 3/4 cup sugar 1/2 cup water 1/4 cup red cinnamon candies (red hots) 5 medium cooking apples (about 5 cups apple slices) 1 tablespoon flour 1 teaspoon lemon juice 1 tablespoon butter or margarine In a medium saucepan combine sugar, water and cinnamon candies; cook until candies dissolve. Pare, core, and slice apples; add to sugar mixture; simmer until apples are red. Drain; save syrup. Blend flour into cooked syrup and add lemon juice. Spread apples in a pastry-lined 9-inch pie plate; pour syrup over apples. Dot with butter. Cover with top crust; seal and flute edge. Cut slits for escape of steam. Bake at 400ºF about 30 minutes, until desired brownness. |
