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Friday, April 24, 2015
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Martinsville Bulletin, Inc.
P. O. Box 3711
204 Broad Street
Martinsville, Virginia 24115
Toll Free: 800-234-6575

EVDO DEPOT - Click for Website
Contributed by: Annie Washburn
  • 8 cups dried apples
  • 3 cups sugar
  • 21/2 tsp. apple pie spice mix
  • For crust:
  • 1 cup sugar
  • 6 tsp. salt
  • 3 lbs. shortening
  • 5 lbs. and 2 cups all-
  • purpose flour
Cook dried apples in water until reconstituted. Drain excess water. Mix in sugar, spice and almond flavoring.
Combine flour, sugar, salt and shortening. Mix well and store in air-tight container until ready for use.
When ready to make crust, combine 1 cup crust mix with 3 TBS 1 or 2 percent milk. Depending on number of pies being prepared, combine either 4 cups crust mix with 1 cup milk or entire container of crust mix with 4 cups milk. Roll out balls of dough into 4- to 5-inch circles, about 1?4 inch thick. Put 2 tablespoons pie filling in center of each. Fold each over, crimping edges with fork. Deep fry pies in vegetable oil.
To make pies sugar-free, replace 3 cups sugar with 1 and 1?2 cups Splenda when preparing apples, and do not add sugar to crust mix.
(This recipe was contributed as part of a "Cook of the Week" feature.)

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