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Antique Apple Pie

Recipe photo courtesy of Mikkel Vang

We used a mix of heirloom apples (available at farmers' markets, orchards, and by mail-order), but feel free to substitute any firm, tart cooking apples.

Source: Martha Stewart Living, October 2008
Servings

Ingredients

Directions

Cook's Notes

The filling will be liquidy when it comes out of the oven. Let stand overnight, uncovered, so the apples absorb the juices.

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  • babbymartha
    22 SEP, 2014
    O M G I made this pie for Thanksgiving last year it is to die for I will make it again this year.
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