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"As viscous as motor oil swirled in a swamp, redolent of burnt bell peppers nested in by incontinent mice and a finish reminiscent of the dregs of a stale can of Coca-Cola that someone has been using as an ashtray. Not a bad drink, though."--Excerpt from "The Moose Turd Wine Tasting" by T. A. Nonymous

Apple Pie Recipe

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This recipe for Apple Pie, by , is from Mignella Family Recipes, one of the cookbooks created at We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!

Jackie Mignella


1 box Pillsbury refrigerated pie crust, softened as directed on box.


6 cups thinly sliced, peeled apples
cup sugar
3 Tbsp all purpose flour
tsp ground cinnamon
tsp salt
⅛ tsp ground nutmeg
1 Tbsp lemon juice

1. Place 2 pie crust in 9 inch disposable foil or metal pie plate (do not used glass). Press crust firmly against side and bottom of pie plate.

2 In large bowl, gently mix filling ingredients, spoon into crust lined pie plate.

3 Top with second crust. Wrap excess top crust under bottom crust edge, pressing edges together to seal; flute.

4. Tightly wrap unbaked pie in 3 layers of plastic wrap, making sure all sides of pie are completely sealed and unexposed.

5. Next place pie in gallon size freezer plastic bag, label with the following information. Apple Pie and expiration date of pie with is 2 months after pie is frozen, ( I keep longer) Place in freezer pull out when ready to bake.

6. When ready to bake pie, heat oven to 450 When oven is preheated, remove frozen pie form freezer, but a few slits on top curst and place in oven Do not thaw pie because no one wants a soggy pie.

7. Bake 25 minutes. Reduce oven to 375, bake 40 - 50 minutes longer or until curst is golden brown and apples are hot and soft when pricked with a fork.

Personal Notes:
Personal Notes:
Another pie made from apple picking. Served at Thanksgiving.




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