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Makes 1 pie

1 frozen 9-inch pie crust

Preheat oven to 375° F. Using a fork, score pie crust so that the crust does not bubble. Bake until crust is golden brown. Remove from oven and let cool. Set aside.

2 tablespoons butter
1 (20 oz.) can more fruit apple pie filling
1 tablespoon cinnamon
1 tablespoon brown sugar
1/4 teaspoon salt

In a saucepan, melt butter. Add apples, cinnamon, brown sugar, and salt. Cook over medium heat until sauce becomes very thick. Remove from heat and pour into a bowl. Cool in refrigerator until cream filling is prepared.

2/3 cup sugar
1/2 cup unsifted all-purpose flour
1/4 teaspoon salt
2 cups milk
3 egg yolks, slightly beaten
2 tablespoons butter
1 teaspoon maple flavoring
1 teaspoon vanilla flavoring

Combine sugar, flour, and salt in a saucepan; gradually stir in milk. Cook over medium heat until bubbly, stirring constantly. Mix small amount of the hot mixture into yolks and beat with fork; immediately return yolks to hot mixture; cook 2 minutes, stirring constantly. Add butter, maple flavoring and vanilla flavoring. Stir well until very thick. Gently fold apple mixture into cream filling. Do not over mix. Pour filling into cooled pastry shell. Set aside.

3 egg whites, at room temperature
6 tablespoons sugar
3 tablespoons self-rising flour

Preheat oven to 400° F. With mixer, beat egg whites until foamy. Continue beating, add sugar gradually. Add flour gradually, beating until soft peaks form. Spread meringue over pie, sealing to crust. Bake 8 minutes, or until peaks are golden brown. If meringue recipe made separately, covers one pie.

Georgia Egg Commission


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