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Country Kitchen
December 6, 2007 Previous Recipe | Next Recipe
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SNOWMAN CHEESE SPREAD
CHOCOLATE PECAN PIE
KEY LIME PIE
BOW TIE CHICKEN PASTA
CHEDDAR HAM MUFFINS
BAKED CHEESE-SAUSAGE DIP
HOLIDAY PARTY TREE
TWIST AND ROLLS
SKILLET APPLE PIE
GREEN CHILI ENCHILADAS
CRANBERRY BREAD
LIGHT AS THE SKY PIE
WELSH SKILLET CAKES
WHITE CHOCOLATE CRANBERRY CHEESECAKE
SNOWBALL CAKE
EGGNOG PIE
AMBROSIA
ALABAMA SWEET POTATO CHEESECAKE
GRAPE SALAD
MOMíS BANANA NUT BREAD
LULAíS CLOUDS AT SUNRISE
SKILLET APPLE PIE

1 stick butter + 2 tablespoons for basting crusts
3/4 cup brown sugar
1 teaspoon cinnamon
1 can apple pie filling
4 to 6 apples sliced (about 4 cups)
1 box rolled pie crusts (2 per box)

Melt stick of butter, add sugar and cinnamon. Dissolve sugar completely, then add canned pie filling and sliced apples. Coat apples and cook about 5 minutes covered or until apples are tender.
Place first crust in pan (baste either with butter or apple juice) and brown lightly in oven on 350 degrees. When crust is done, pour filling into crust. Place second crust over filling. Slit in several places, baste and sprinkle with granulated sugar. Bake in oven on 350 degrees for about 35 or 40 minutes, or until browned.
ó Venora Deavers,
Membership Department





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