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November 1998 Issue
Thanksgiving Pies
by Ronda L. Halpin
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Orchard Strudel Pie

Apples are starring in this sweet treat. My favorites for this recipe are Macintosh. However, a nice Golden Delicious can do wonders too. The crispy strudel topping is absolutely wonderful when you serve it warm with a dollop of whipped cream!
  • Dough for crust
  • 4 medium apples, peeled and sliced
  • 1/2 c. sugar
  • 4 T. raisins
  • 4 T. chopped pecans
  • 1/2 tsp. cinnamon
  • 1/2 tsp. lemon zest
  • 2 tsp. lemon juice
  • 3/4 c. flour
  • 1/2 c. firmly packed brown sugar
  • 1/4 c. margarine
Preheat oven to 400 degrees. Coat a 9-inch pie pan with cooking spray. Roll out enough dough to cover the bottom and sides of the pan.

Combine apples, sugar, raisins, pecans, cinnamon, lemon zest and lemon juice. Toss to coat. Pour into prepared pan.

Combine remaining ingredients. Mix with a pastry blender until coarse crumbs form. Sprinkle over the pie.

Bake at 400 degrees for 45 minutes or until golden brown.

  • Yields: 1 - 9" pie
  • Preparation Time: 1 hour, 30 minutes

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