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My Best Recipe

Teen-Ager's Experiment Results in Tasty Alternative Apple Pie

December 08, 1988

"I'm 18 and I love to cook," Jeremy Kisner writes. "When I heard about an apple pie contest I decided to enter. I looked for a good apple pie recipe but they all seemed the same to me. So I experimented and came up with this recipe. I won second place in the contest but I think I lost on presentation. This pie is great and easy to make. I thought it was a welcome alternative to the basic everyday apple pie. Try it."


5 to 6 medium green pippin apples

3 tablespoons cornstarch

1 1/4 cups sugar

1/2 cup golden raisins

1/4 cup orange liqueur

1 tablespoon freshly grated orange zest

Orange Crust

1 egg yolk diluted with 2 tablespoons water

1/2 cup finely chopped almonds

Peel and slice apples into thin wedges and combine with cornstarch, sugar, raisins, orange liqueur and zest. Turn into bottom of Orange Crust. Cover with top crust and brush top with egg wash.

Seal and flute edges. Sprinkle top with almonds. Cut vents on top and bake at 375 degrees 1 hour or until golden brown. (If crust seems to brown too fast, cover with foil.) Makes about 8 servings.

Orange Crust

2 cups flour

1/4 teaspoon salt

2 tablespoons sugar

3/4 cup shortening

3 to 4 tablespoons orange juice

Combine flour, salt and sugar in small bowl. Cut in shortening until crumbly. Slowly add orange juice while mixing flour mixture. Add just enough juice until dough sticks together. Divide into 2 portions. Chill dough while making filling.

Roll each dough thinly and use 1 to line bottom of 9-inch pie plate while saving other for top crust.


Santa Barbara

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