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Apple Pie by Grandma Ople

Reviewed: Feb. 16, 2014
I've been following this great recipe exactly for years. I left the flour out of the sauce once and saw no difference. I always bake it on the lower rack and it never burns and the bottom crust cooks through. I slice the apples about 1/6" thick and mix tart varieties with sweeter. It always comes out delicious. If you want an apple-flavoured pie, there's no need for other ingredients. The point is the simple purity of it. The apples are just delicious with the butterscotch-like sauce. It doesn't even need vanilla!
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