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Applescotch Pie

It's just about "apple season", which means fresh cider, sweet apples, and lots of pie.  2008's apple crop was a bust throughout most of Amish country because of the drought, but this year things are shaping up better.  Try this favorite of Lovina's for a delicious twist on an apple pie.

APPLESCOTCH PIE

 

5 cups sliced, tart apples

1 cup firmly packed brown sugar

1 /4 cup water

1 tablespoon lemon juice

1 /4 cup flour

2 tablespoons sugar

3 /4 teaspoon salt

3 tablespoons butter

1 teaspoon vanilla

 

In uncovered saucepan cook apple, brown sugar, water and lemon juice over low heat. Cook until tender, 7 to 8 minutes.  Stir occasionally and gently.  In small bowl blend flour and sugar. Wet with a little water.  AAdd to the apples. Cook until syrup thickens.  Remove from heat. Add vanilla and butter, cool, and put into unbaked pie crust.  Put crumbs on top.  Bake at 400 for 10 minutes.  Then 350 for 20 minutes.  For crumbs, mix:

3 /4 cup flour, 1 /2 cup brown sugar, and 1 /3 cup butter


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