Bettye S. Augar
Farmerville First Baptist Church Sesquicentennial Cookbook 1847-1997

• 1 package dried apples
• 2 cup water
• 2/3 cup sugar
• 1 Tbsp flour
• 1/4 tsp salt
• 1 tsp cinnamon
• 1 tsp nutmeg

Combine apples, salt, and water in a saucepan. Cover and cook until tender over low heat. Drain off liquid that accumulates. Combine sugar, flour, and spices and add to cooked apples and cook until mixture thickens. Spoon onto prepared crust and bake or fry.

PASTRY:

(Double Crust)

• 2 cup all purpose flour
• 1 tsp salt
• 3/4 cup shortening
• 5 Tbsp cold water

Mix flour and salt in bowl. Cut in shortening using pastry blender until flour is blended into pea-sized chucks. Sprinkle water, 1 tablespoon at a time. Mix lightly with a fork until dough forms a ball. Divide dough into 2 balls, wrap in Saran® and chill for 10 minutes. Roll on floured cutting board and place in pie plate. Bake at 425 degrees for 30 minutes.

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