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"Recipes from My Kitchen" by Gayle Irons
Irons Fruit Farm, 1640 Stubbs Mill Road, Lebanon, OH
45036 (513) 932-2853
March 2004
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Ingredients
1
1/2 packages pie crust mix (11 oz. each)
1 jar apricot preserves (12
oz.)
6 lrg. tart apples, cored, pared & thinly sliced
Confectioners
sugar
Directions
Preheat
oven to 425 degrees. Prepare pie crust by package directions. Roll out
on lightly floured surface to make 17-inch circle. Gently fold
dough into quarters to form a triangle; transfer to 14-inch pizza pan.
Unfold & gently press dough into pan so it fits evenly. Trim
edges, leaving a 1/2 inch overhang. Turn under to make a stand up
edge; flute. Bake crust for 8 minutes. Heat preserves in small pan
over low heat Force through sieve with back of spoon into small bowl.
Brush pastry with half of jam. Arrange apple slices, overlapping, in
circles over the crust. Bake at 425 degrees about 25 minutes. Remove
from oven. Turn oven to broil. Brush apples with remaining preserves;
sprinkle confectioners sugar lightly over all. Place briefly under
broiler to glaze top - watch carefully so top doesn't burn. Serve warm
or at room temperature. (cuts easier with a pizza cutting wheel).
Enjoy!
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