3 lb Apples, peeled; core,slice
1 c Sugar
1/3 c All-purpose flour
1 c Orange juice
1 ts Cinnamon
1/2 ts Nutmeg
1/2 ts Almond extract
Recipe by: Gerry Johnston Combine all ingredients, cook over low heat until apples are semi-soft, and mixture is thick. Refrigerate overnight. Use 9-inch pan with 2-crust pie dough. Bake at 450 for 30 minutes NOTE: Allow
pie to cool completely before slicing. Do not refrigerate finished pie. The flavor of this filling permeates the crust when left at room temperature. —–