Recipe - Applescotch Pie

5 cup Apples (tart); (note below)
peeled and thinly cut or sliced up
1 cup Brown sugar; firmly packed
One fourth cup Water
1 tablespoon Lemon juice
One fourth cup Allpurpose flour
2 tablespoon Granulated sugar
One half teaspoon Salt
1 teaspoon Vanilla
3 tablespoon Butter or margarine
2 Pie crust shells (9");
unbaked

Mix together the apples, brown sugar water and lemon juice in a 2quart
saucepan. Heat to boiling; reduce heat. Cover and simmer 78 minutes or
JUST until apples are tender.

Mix together the flour, granulated sugar and salt; stir into apple mixture.
Cook, stirring constantly, until mixture thickens and boils. Boil and stir
1 minute; remove from heat. Stir in the vanilla and butter or margarine;
cool.

Preheat oven to 425degrees. Prepare pastry (or use storebought). Turn
apple mixture into pastrylined pie plate. Cover with top crust in which
you've cut slits; flute the edges. Cover edge of pie crust with foil (or
cut out an aluminum pankeeping just the edge) to prevent excessive
browning; remove foil during the last 15 minutes of baking. Bake 4045
minutes or until crust is golden brown.

Note: I've found that ANY recipe calling for tart apples, you get more
flavor by mixing the types of apples. As we have an abundance of varied
apples,

Fuji's, Granny Smith and Gala's...they all vary in flavor, texture, etc.
Experiment with your favorite

From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini